0:00
- Let me ask y'all something.
0:02
Do y'all like breakfast for dinner sometimes?
0:07
Sometimes nothing will do, but I have to make pancakes
0:11
and bacon for dinner and it's so good.
0:14
Or just grits and eggs. Love it, love it.
0:18
Well, this recipe, I sure wish I'd have thought about it.
0:21
I had house guests this weekend, Bubbles
0:23
and her husband Phil came over and spent the weekend.
0:29
And darn, I wish I'd thought about making this
0:31
for our breakfast, because it's one of those easy to do
0:35
things and it's delicious and just pop it in the oven,
0:43
and just pop it in the oven
0:44
and you're still free to visit and talk and chat
0:47
and have your coffee and all that stuff.
0:51
So this is an egg casserole.
0:54
It's got half and half, it's got Gruyere cheese,
0:59
dry mustard, house seasoning.
1:01
We're gonna make a sauce with the flour and the butter.
1:05
So we're gonna start by melting our butter.
1:14
And then we're gonna add our flour
1:17
and we gonna cook that.
1:21
And we're not doing a, you know, like a,
1:25
It's just we only gonna cook that flour and that butter
1:28
for just a couple of minutes, just to incorporate it good.
1:33
And this dish is made with hard boiled eggs.
1:41
So if you're a hard boiled egg lover,
1:44
you're gonna like this.
1:46
So we're gonna cut our eggs long ways
1:52
and we're gonna put 'em in upside down in our dish.
2:17
And I'm using my whisk, y'all,
2:21
to try to get any of the lumpy, lumpy lumps out of it.
2:26
'Cause we want our sauce smooth.
2:29
So now I'm gonna start by slowly
2:34
adding our half and half.
2:44
So this is where you have to kind of be careful,
2:46
'cause you'll get some lumps back in it.
2:50
So like I said, we're just going to kind
2:53
of slowly incorporate that so I can control the lumping.
3:00
All right, now we're gonna add our seasonings.
3:04
I'm gonna add our dry mustard,
3:08
our house seasoning, which is,
3:13
you know what that is?
3:13
Salt, pepper, garlic, and onion powder.
3:23
Now this is the base and you can add anything you want to
3:28
You know, I think, like mushrooms would be real good in it.
3:33
All right, now I'm gonna add our Gruyere air cheese.
3:37
And I'm a big fan of Gruyere.
3:41
But again, you know, use your,
3:43
use whatever your favorites are.
3:46
All right, here we go.
3:49
We're gonna pour our sauce on top of our eggs.
3:55
And like I said, this would be so good
3:59
on top of some grits.
4:04
Why are grits just a Southern thing, you think?
4:11
Well, it's, you know,
4:12
it's really considered a poor man's food.
4:16
You can fill up a family
4:22
on a pot of grits for literally pennies, y'all.
4:28
All right, gonna put a little arm on the top.
4:41
And it's gonna get brown, so.
4:46
If I had some spring onions or green onions, I would..
4:49
I hope I sprayed this.
4:54
But darn, it looks good.
4:57
Biscuits, grits, and egg casserole. Wow.
5:04
- [Therese] Going into the oven for 20 minutes, I believe.
5:05
- Yes, it says 20 to 30,
5:07
but that sauce is very, very, very hot.
5:12
So I'd say 15 to 20 minutes.
5:15
You know, just until it's bubbly,
5:17
kind of brown on top.
5:32
It's a wonder I got any skin in my mouth.
5:37
You know, I told y'all that
5:39
I have burned my fingerprints off my fingers.
5:45
I had to go get my fingerprints for our beer and wine
5:50
liquor license for the restaurant.
5:54
- [Therese] They laughed.
5:55
- He couldn't find my prints.
5:56
They said, "They are gone, honey."
5:59
I said, "Yeah, I burned those suckers off long time ago."
6:02
So if you want me to go finger something for you,
6:07
I'm your girl. (laughs)
6:10
'Cause it won't leave any fingerprints.
6:14
I was kidding, though, about that.
6:43
Breakfast, brunch, or dinner.
6:51
and some nice sliced, ripe tomatoes
7:01
Oh, I'm just in love with my Blood Orange Olive Oil.
7:07
In fact, I cooked fish last night
7:09
and sprinkled it with Blood Orange Olive Oil,
7:13
and it was so delicious.
7:16
So grits, egg casserole, sliced tomatoes
7:21
with a little salt, pepper, and olive oil.
7:33
Love and best dishes to you.
7:38
Hey, y'all, it's Paula Deen.
7:40
Now, if you enjoyed this video, be sure to like it
7:44
and click the subscribe button as well as the notification
7:47
and bail to be alerted when I post a video.
7:51
Love and Best Dishes Y'all.
