SAVORY BREAKFAST
July 3, 2016

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Every weekend my son asks for the same thing: Â a 'special' breakfast. Â If you're a SWEET lover and have gone gluten free, you know this can be a PITA (Pain In The Ass) request. Â Thankfully, with a few exceptions, I prefer a savory breakfast to a sweet one. Â
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One of those exceptions would be the French Toast at Tempo Restaurant in Alexandria, VA.  You can find Tempo on Duke Street. If you go, tell them Anna sent you.  ♥  Tempo runs a Sunday Brunch menu, and a signature dish is the French Toast.  It's the bomb.  I worked at this upscale neighborhood restaurant twice actually.  Every Sunday was the same thing.  When Brunch was over, IF there was any batter left over, Wendy Albert, the owner/Chef would make us all French Toast.  I lived for the Sunday French Toast.  Literally, if a newbie came in to the restaurant, NONE OF US would share how great the French Toast was because we wanted to make sure that WE got some.
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Bet you didn't know professionalism goes out the window when you're talking about good food. Â
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Speaking of Tempo, another dish, which is my ALL TIME favorite food - Capellini Imperiale. Â Even if it is not on the specials menu they can always make it. Â It is angel hair pasta, tossed in the lightest most delicate cream sauce, with chunks of lump crab meat, asparagus, and then gratineed. Â It is heavenly. Â
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So, back to breakfast. Â
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I love eggs, and no matter what anyone tells you - they ARE good for you.  We need certain fats in our diet.  It's best to choose organic free range eggs when making your selections - but ditch the notion that should steer clear of eggs.  I think one of the reasons Alzheimer's is on the rise is due to the wasted time we have spent thinking ALL fats were bad for us.  Brains are 60% fat. Â
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This dish is comprised of stone ground grits, to which I added: Â broccoli, red pepper, onion, and bacon. Â I poached a couple of eggs, and then garnished the dish with chopped tomato and avocado. It could be spiced up a bit with cayenne, or chipotle chili powder, if desired. Â You could easily go without the bacon. Â If you really wanted the gut-bomb effect - you could add in some cheese. Â
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I did not cook the broccoli IN the grits.  I had a pot of water going (boiling) in preparation to poach my eggs.  While my grits were cooking, I placed the broccoli pieces in a mesh strainer, along with the diced red pepper and onion, and submerged it in the boiling water, just for a few minutes to take the bite out of the broccoli - and then mixed it into the grits when they were ready. Â
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Jack was happy - and I am too - as now I do not have to also fix lunch today. Â