Recipe courtesy of Robert Newton
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1 hr 15 min
15 min
4 to 6 servings
1 hr 15 min
15 min
4 to 6 servings


For the grits: 
For the poached eggs: 
For the red-eye gravy: 


Watch how to make this recipe.

For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.

For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.

For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.

To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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