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From the food editor: A new site all about breakfast, and a recipe for grits and eggs

Breakfast Bowl With Grits works for breakfast or dinner.


Breakfast Bowl With Grits works for breakfast or dinner.

Since I found out about this news a couple of days ago, I've been having trouble coming to terms with the fact that it is indeed real: Time Inc. just launched a new website called Extra Crispy, devoted to "obsessively documenting breakfast, brunch, and the culture surrounding it all."

Other thoughts have included: Why didn't I think of this?

The idea is at once super silly and super smart. As pop culture gets more saturated, niche publications like this are able to carve out a place for themselves amid all of the noise. But is a site devoted to our morning cravings really sustainable?

We'll find out. Time Inc. is serious about this endeavour: Extra Crispy is currently looking for a Bacon Critic. According to the site's job description, "The Bacon Critic will serve a three-month appointment researching, writing about and critiquing the best of the country's bacon to eventually declare 'America's Best Bacon' at the end of his or her tenure."

And there is a fair amount of foodie pedigree behind, too, including editors and writers from the New York Times, Cooking Light and Yahoo! Some have written for publications like Bon Appétit, The New Yorker and the Los Angeles Times. Senior editor Kat Kinsman used to work for CNN's Eatocracy and the popular food website Tasting Table.

Despite the on-the-surface silliness of the topic, it's no surprise that the site seems poised to capitalize on a growing trend. According to an article published on in May, market research firm NPD Group has found that "breakfast and morning snack consumption is forecast to grow faster than the U.S. population over the next few years." For further proof, look to McDonald's, which practically saved itself from corporate doom by making the decision to serve Egg McMuffins all day long.

People are passionate about breakfast, and Extra Crispy knows that.

In a welcome post on the site, Meredith Turits, senior strategist of brand development, writes: "Breakfast and brunch are spaces flush with recipes and great cooking pieces, of course. ... As we look deeper into this meal, though, what gets us out of bed is that we see so much more than merely an excuse to drink before noon. In fact, no meal seems more intimate than the first, and few things inform the way one carries oneself through the day than what one chooses to eat. It's a meal both democratic and politicized, and either loved or reviled."


Contact Michelle Stark at or (727) 893-8829. Follow @mstark17.

A breakfast recipe seemed appropriate this week. You can assemble the various parts in advance, then put them all together in the a.m. Or, better yet, make this hearty and soul-warming bowl for dinner.


Breakfast Bowl With Grits


  • 4 cups low-sodium chicken broth
  • 3 garlic cloves, minced
  • 1 cup old-fashioned grits
  • 4 ounces extra-sharp cheddar cheese, shredded (1 ½ cups)
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • Salt and freshly ground pepper
  • Olive oil
  • 1 onion, diced
  • 8 eggs
  • 8 pieces cooked bacon, crumbled
  • Parmesan cheese


  1. In a medium saucepan, bring the chicken broth to a boil. Add 1 garlic clove and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
  2. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and set aside.
  3. Heat a large skillet over medium-high heat, then add a couple of tablespoons of olive oil. Add onions and remaining garlic, and cook until onions are soft and translucent, about 8 minutes. Remove and set aside.
  4. Return same skillet back to heat, then add a few more tablespoons of olive oil. Once oil is hot, crack eggs into pan and fry them for a couple of minutes. Flip the eggs and let them cook for another minute or two on that side, to desired doneness. (You may need to cook all 8 eggs in two batches.)
  5. Now, assemble your bowl. Place grits in a serving bowl, about ½ cup serving. Top with some of the onion mixture, 2 pieces of crumbled bacon and 2 eggs. Season with salt and pepper, then grate fresh Parmesan cheese over the bowl. Serves 4.
Source: Michelle Stark, Tampa Bay Times

From the food editor: A new site all about breakfast, and a recipe for grits and eggs 06/06/16 [Last modified: Wednesday, June 8, 2016 4:48pm]
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