Sunday breakfast

Just another nice breakfast prepared by my beautiful wife Violet this morning. Fluffy baby spinach/green onions/farmer sausage omelette, orange pepper, cherry tomatoes, black olives and some cheeses: Pecorino, Parmigiano – Reggiano, Swiss Appenzeller and Aged Leicestershire Red.

Chef Doru

Chef Doru



Ham, cheese and grits

Nice recipe for breakfast for two and very easy and fast to make.


  • 3/4 cup water
  • 3/4 cup milk
  • 1 tablespoon unsalted butter
  • 1 teaspoons vegetable oil
  • 70g cooked ham small diced
  • 3-4 slices of  bacon small diced
  • 1/2 cup yellow grits
  • 100-150g old cheddar and Parmigiano cheese
  • 1 medium scallion
  • Cholula hot sauce
  • salt and pepper to taste


  1. Combine the water, milk, butter, salt and pepper in a small saucepan and bring to a simmer over medium-high heat.
  2. Meanwhile, heat the oil in a medium frying pan over medium heat until shimmering. Add the bacon and the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes. Remove the pan from the heat and set it aside.
  3. Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil without stirring for 1 minute. Cover with a tight-fitting lid, remove the pan from the heat, and let sit until the grits are tender, about 7 minutes.
  4. Meanwhile, shred the cheese on the large holes of a box grater (you should have about 3/4 cup). Thinly slice the white and light green parts of the scallion; set aside.
  5. When the grits are ready, uncover and stir them to incorporate all of the liquid; stir until the grits are smooth. Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.
  6. Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce. Serve immediately.

See original recipe at