If you have been following my blog for a while, you know I like to prepare “breakfast or brunch-type” foods for dinner every so often. Tonight was one of those times. The combination of grits and greens is a classic southern favorite and the components help to elevate this menu away from the breakfast table and steer it more in the direction of a meal served later in the day. And you have to have eggs for this sort of menu! Toasted whole wheat bread, topped with “over-easy” eggs, cheese, and peppers certainly fit the bill!

Eggs served on whole wheat toast topped with cheese and roasted peppers
Braised collard greens; pan-grilled cheese grit squares
Baked apple slices with cinnamon and brown sugar