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 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 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.