Grits, Country Ham and Red-Eye Gravy
- For the grits:
- 3 cups water
- 1 cup milk
- 1 cup course, stone-ground grits
- Salt and freshly ground black pepper
- For the poached eggs:
- 4 to 6 eggs, 1 per serving
- For the red-eye gravy:
- 1 slice salted and smoked Virginia ham, per serving
- 6 ounces cold day old coffee
- Splash pork stock
- Chopped chives
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Thank you! your flag was submitted.