Toasted Hominy Bacon and Eggs. Such an easy and delicious breakfast served with a poached or fried egg.
One of the perks of taking a cooking class from Chef Mark over at Sur la Table is that he’ll casually mention a kick-ass recipe (which is not part of the class) in such a nonchalant way that if you’re not listening you might miss it. A big take away was the Chocolate Tart recipe that I successfully made in my own kitchen. And in our last class we were toasting chickpeas for a Mediterranean meal, and as if it were as common as toast, he mentioned toasting hominy and serving it with a poached or fried egg. With a big “Whoa, whoa…WHOA, back up,” I quickly grabbed my pen, asked him to tell all, and wrote it down before the moment passed. And yay, there is bacon involved.
Easy and delicious, give this one a try.
- 4 slices bacon rough chopped
- 1 can white or yellow hominy drained
- 1 teaspoon fresh thyme leaves
- 1 clove large garlic minced
- 1 medium shallot minced
- salt and pepper to taste
- Heat a medium fry pan over medium high heat. Add bacon and cook until 50% done. Add in hominy and cook until bacon is done and hominy is starting to toast. Stir in thyme, garlic and shallot. Cook until fragrant and shallot is starting to soften. Season with salt and pepper and serve immediately with a poached or fried egg.
Love bringing Mexican to your breakfast table? Try this one:
Hatch Green Chile and Bacon Quiche
Toasted Hominy Bacon and Eggs…It’s what’s for Breakfast.
Heather says
November 9, 2015 at 7:25 amHominey is one of my favorite things to eat! Never thought about it for breakfast! Looks and sounds delicious!
Lea Ann Brown says
November 11, 2015 at 6:25 amI love Hominy!
Larry says
November 9, 2015 at 7:58 amAs you know, I’ve put an egg on lots of things but never ever considered hominy – which we both like. This sounds delicious and is just too easy not to try – except mine will require two eggs. Thanks for listening well at class and posting this.
Lea Ann Brown says
November 11, 2015 at 6:25 amYou’re welcome Larry. I don’t miss much that Chef Mark says. As you can tell I’m loving the classes.
Happy Valley Chow says
November 9, 2015 at 9:16 amGoodness gracious! That looks fantastic. Thanks for sharing 🙂
Lea Ann Brown says
November 11, 2015 at 6:24 amThanks Eric.
cheri says
November 9, 2015 at 2:36 pmHi Lea Ann, breakfast is my favorite meal of the day, love this.
Lea Ann Brown says
November 11, 2015 at 6:24 amMe too Cheri. Thanks.
Linda says
November 9, 2015 at 4:23 pmThis looks delicious. My husband used to love grits and fried eggs with bacon. This recipe reminds me of that.
Good comfort food.
Wishes for tasty dishes,
Linda
Lea Ann Brown says
November 11, 2015 at 6:24 amI believe I have a package of grits in the pantry… next weekend. Thanks Linda.
adam j. holland says
November 9, 2015 at 7:54 pmDamn right it’s a perfect weekend breakfast. Enough said.
Lea Ann Brown says
November 11, 2015 at 6:23 amThanks Adam, and easy enough for the J.Rockford.
Abbe @ This is How I Cook says
November 9, 2015 at 8:00 pmI’m coming over for breakfast! Totally good this is! And loved meeting you Lea Ann!
Lea Ann Brown says
November 11, 2015 at 6:23 amThanks Abbe. C’mon over. 🙂
nicole (thespicetrain.com) says
November 10, 2015 at 4:52 pmI just made this for dinner and it was absolutely incredible. Think I’m going to make it again for breakfast tomorrow. Thanks for a stellar recipe! 🙂
Lea Ann Brown says
November 11, 2015 at 6:23 amThanks so much for letting me know Nicole. I thought it was good and so easy.
John/Kitchen Riffs says
November 11, 2015 at 10:28 amBacon involved? I’m in! This looks awfully tasty, and is pretty quick too — my favorite combo! Thanks.
Holly says
November 11, 2015 at 8:53 pmI love the classes at Sur La Table and recently learned so much from the Caramel class. let me know if you sign up for another one soon, I’d love to join you!
Lea Ann Brown says
November 22, 2015 at 7:12 amI’m taking the pie baking class this next Tuesday.
Susan says
November 12, 2015 at 8:09 amThose classes sound wonderful! What a delicious-looking breakfast and one I’d love to try. The seasonings must make this so tasty too.
Cindy says
August 20, 2018 at 7:24 pmThis is going to be a breakfast dinner here tonight. only question i have is… is there anything else i can use in place of shallots as i have none. looks delish
Lea Ann Brown says
September 23, 2018 at 10:24 amI just fine chop onions when I don’t have shallots. Enjoy
Gloria Brandt says
January 27, 2019 at 8:48 amI have cooked hominy this way for years but have added chopped green chilis & onions to it, goes great with fish and BLT. My family loves it!
Never tried an egg, must do next time
Lea Ann Brown says
January 27, 2019 at 11:09 amThanks so much for your note Gloria. I must think about it next time for a seafood side dish.