If you have a tiny kitchen, you might feel intimidated by a big country breakfast. But it’s not so hard with guidance from Southern Living’s Ivy Odom.
Obviously, start with coffee. Cook your bacon and grits first, because they take the longest. Cooking the bacon in the oven is easy and it saves an eye on the stove.
For the grits, Ivy likes to use a mixture of milk and chicken stock…so creamy and flavorful. Put the pot on the back burner so you have space at the front.
Time for waffles! Or pancakes, whatever you prefer. Once they’ve cooked, set them on a wire rack so you can heat them up in the oven before serving.
The secret for hash browns is to use two skillets, so you have a thinner layer to fry. While the hash browns are cooking, start on the sausage. Once the hash browns are mostly crispy, combine the two hash brown pans so you have a stove eye for cooking the eggs. Ivy makes fried and scrambled to please everybody.
Want to see more Southern Living videos? Subscribe to our channel! – http://goo.gl/JJ5WqY
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine: http://www.southernliving.com/subscribe
Like us on Facebook: http://www.facebook.com/SouthernLiving
Follow us on Pinterest: https://www.pinterest.com/southernliving
Follow us on Twitter: https://twitter.com/Southern_Living
Follow us on Google+: https://plus.google.com/+southernliving