Cook Grits: In a medium saucepan, bring Chicken Broth to a boil. Whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until creamy. Stir in Butter and Cheddar Cheese. Season with Salt.
Cook Ham: In a skillet over medium heat, cook Country Ham until crispy. Remove ham and reserve drippings.
Make Redeye Gravy: Add Butter to the skillet with Ham Drippings. Whisk in Coffee and Black Pepper. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
Cook Eggs: In the same skillet, cook Eggs to desired doneness. Season with Black Pepper.
Assemble Platter: Divide Grits, Ham, and Eggs between two plates. Drizzle with Redeye Gravy. Serve with Homemade Biscuits and Mixed Berries.
Ingredients
2
6 oz170 gCountry Ham-sliced
44Large Eggs
1/2 cup120 gStone-Ground Grits
2 1/2 cups600 mLChicken Broth
2 tbsp30 mLButter
1/2 cup120 gShredded Cheddar Cheese
1/4 tsp1.25 mLSalt
22Homemade Biscuits
1 cup140 gMixed Berries
1/4 cup60 mLHam Drippings
1/4 cup60 mLStrong Brewed Coffee
1 tbsp15 mLButter
1/4 tsp1.25 mLBlack Pepper
Equipment
Saucepan
Skillet
Whisk
Instructions
Cook Grits: In a medium saucepan, bring Chicken Broth to a boil. Whisk in Grits and reduce heat to low. Cook for 20-25 minutes, stirring frequently, until creamy. Stir in Butter and Cheddar Cheese. Season with Salt.
Cook Ham: In a skillet over medium heat, cook Country Ham until crispy. Remove ham and reserve drippings.
Make Redeye Gravy: Add Butter to the skillet with Ham Drippings. Whisk in Coffee and Black Pepper. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
Cook Eggs: In the same skillet, cook Eggs to desired doneness. Season with Black Pepper.
Assemble Platter: Divide Grits, Ham, and Eggs between two plates. Drizzle with Redeye Gravy. Serve with Homemade Biscuits and Mixed Berries.
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