Grapefruit Upside-down Breakfast Recipe

The Hale Groves Team


¼ cup plus 1 teaspoon brown sugar, divided
1 ½ cups Florida grapefruit sections
2 ½ cups mild
¼ teaspoon salt
½ cup farina
2 large eggs, well beaten
¼ teaspoon grated grapefruit peel


Butter five 6-ounce custard cups; sprinkle each with 2 teaspoons brown sugar and top with 2 to 3 grapefruit sections. In a large saucepan bring mild and salt to a boil. Stir in farina and remaining 1 tablespoon brown sugar. Boil 1 minute or until thickened; cool slightly. Stir in eggs and grated grapefruit peel. Spoon into prepared custard cups. Cool, cover and refrigerate overnight. Bake in a 375 degree oven for 30 to 35 minutes or until golden. Cool 5 minutes. Loosen sides with small spatula and unmold onto serving plate. Serve with remaining grapefruit sections.

Yield:  5 servings


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