I invented this dish last year. It was inspired by a dish served for brunch at Tennessee Mountain. Georgia ice cream was essentially a bowl of grits with eggs and cheddar baked on top. It was pure mouthfeel and yumness. The restaurant closed a while ago and the building is still empty, but I synaesthete it’s yumness whenever I walk by.
I also won the first round of an Iron Chef-like competition at my grad school last year with this recipe. For the first round each team prepared a brunch dish. The idea was to create something healthy, balanced nutritionally, and tasty. I think this dish fits the bill to a T. The judges thought so and so did my competitors.
Gotham Ice Cream
Serves four persnickety judges
In four good size ramekins or bake proof bowls, layer in quinoa, sweet potato, spinach, drizzle with olio, then two eggs each, sunflower seeds, grated chedder, sel, piper, and crushed red pepper. Place in oven preheated to 350 degrees and bake for 35 minutes or until eggs are cooked to your preference.
8 fresh no hormones/antibiotic eggs
2 good size sweet potatoes, roasted and mashed
1 bunch fresh spinach, finely chopped
2 cups quinoa, boiled
4 tbsp sunflower seeds, chopped
4-6 tbsp grated cheddar
2 shallots, chopped and quickly sauteed
Fresh cracked piper
Crushed red pepper