unearthing subterranean media since 2009

Southern Breakfast

mmm. Doesn’t this look good?  I make this egg, blanched tomato caramelized onions combo of goodness all the time for brunch. It takes a little while, but if it’s a Saturday and all you have planned is doing laundry and going to the park- then this is your kind of breakfast.

This is an adapted recipe from (mildly embarrassing) The Martha Stewart Show. I was hung over one day at 11am, flipping through channels and came across this. The concoction looked so delicious that I had to immediately go pick some tomatoes from the garden. It’s the only Martha Stewart recipe that I have ever made, and lemme tell ya: it’s good.

But, being a Southern girl- grits and bacon are an essential addition to this recipe.



  • 2 large tomatoes, peeled, cored, and halved horizontally
  • 2 tablespoons olive oil
  • Some fresh chives
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 2 medium onions, julienned
  • 8 large eggs
  • 4 ounces Asiago cheese, very thinly sliced
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 325 degrees. Boil 4 cups of water, and drop the tomatoes in there. Boil for like 5ish minutes, or until skin starts to bubble up. Remove tomatoes and place in a medium sized bowl filled with ice. (Blanching tomatoes is a great way to get off that skeeeeen.) Remove from ice bowl after a few minutes, and peel the the skin. Core and remove seeds (sometimes I do this, sometimes I don’t. Depends how hungry my boyfriend is) Cut into smaller peices. Transfer cut peices to parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Transfer to oven and bake until softened, 45 to 50 minutes (it so doesn’t take that long. maybe 30 minutes). Remove from oven and set aside.
  2. While the Tomatoes are boiling, melt 2 tablespoons butter in a medium skillet over medium-low heat. Add onions and a pinch of salt and cook, stirring occasionally, until caramelized, 15ish minutes. (the salt helps aid along the caermilzation process) If onions begin to brown too quickly, add 3 to 4 tablespoons water to prevent burning and sticking. Remove from heat and set aside.
  3. Preheat the oven to broil. Heat 3/4 teaspoon butter in a small nonstick skillet over medium heat. Carefully crack 2 eggs into skillet, side by side. Cook eggs until whites are just set, 2 to 3 minutes. Crack some pepper on the yolks for good measure. Place a tomato half and 2 tablespoons caramelized onions on the whites in between the two yolks. Carefully top eggs, tomatoes, and onions with 2 to 3 slices of cheese to cover, and the chopped basil. Transfer to broiler just until cheese melts, about 15 seconds.
  4. Gently transfer eggs onto a plate. Sprinkle with chopped chives and serve immediately. Repeat process with remaining eggs, tomatoes, onions, and cheese.



  • 1 cup grits
  • 2 cups water
  • 1/4 cup cream
  • kosher salt and freshly ground pepper
  • cheddar cheese
  • 1/2 8oz can of ro-tel (or you can use any left over caremilzed onion/tomato goodness from the eggs)
  • fresh chopped basil/and or chives
  • a bit of butter (I don’t like to go too crazy here)


  1. So it’s really hard to mess up grits, but it’s a fine science to make mouth-watering, thick grit heaven. So just play around.
  2. Boil water over high heat. Add cream, grits and salt and turn down to low heat, stirring occasionally (especially in the beginning).
  3. Once grits start to thicken, add butter, cheese, basil, chives, and ro-tel. Cook for 3 minutes more and then season with pepper. voila.



  • bacon


  1. Make it.

Best if served while Blind Pilot’s album “3 Rounds and a Sound” is playing in the background.

Posted by: Diana

Category: Uncategorized

16 Mar, 2010

Category: Uncategorized

Tagged: , , , ,

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