30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Ham And Red Eye Gravy Grits Bowl
A sophisticated take on the classic, featuring Prosciutto, a complex red eye gravy with sherry vinegar, a perfectly fried egg, and bright pickled shallots.
Total Time
60
Yield
4
Calories
600 cal
Difficulty
Hard
Cuisine
Southern
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What You'll Need
Equipment:
Medium saucepan, Large skillet, Small bowl, Whisk •
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Instructions
Pickle the Shallots: Combine Shallot, Apple Cider Vinegar, Sugar, and Salt in a small bowl. Let sit for at least 30 minutes.
Cook the Grits: Bring Chicken Stock and Sea Salt to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until Grits are tender and creamy. Stir in Butter and Parmesan Cheese.
Cook the Prosciutto: Cook Prosciutto in a large skillet over medium heat until crispy. Remove Prosciutto from skillet and set aside, leaving drippings in the pan.
Make the Red Eye Gravy: Add Coffee and Dry Sherry to the skillet with the Prosciutto drippings. Bring to a simmer and cook for 5-7 minutes, scraping up any browned bits from the bottom of the pan. Stir in Sherry Vinegar, Butter, and Black Pepper.
Fry the Eggs: Fry Eggs to desired doneness.
Assemble: Divide Grits among bowls. Top with crispy Prosciutto, drizzle generously with Red Eye Gravy, top with a Fried Egg, and garnish with Pickled Shallots. Serve immediately.
