Ingredients
For the grits:
- 2 cups water
- Salt
- 1/2 cup quick cooking grits
- 1 tablespoon butter
- Half-and-half
For the scrambled eggs:
- 2 eggs
- Salt and pepper
- 2 tablespoon water
- 1 tablespoon sour cream
For the poached eggs:
- 1 egg
- Salt
- 1 tablespoon vinegar, see Cook's Note*
For the crumbled sausage:
- 1 pound ground bulk country sausage
- Grated cheese, for topping
- Chopped parsley leaves, for garnish
For the grits:
Directions
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.
For the scrambled eggs:
Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.
For the poached eggs:
Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.
*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
For the crumbled sausage:
Prepare according to package instructions.
To assemble:
Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.
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So much fun to eat!
Rated: 4 stars out of 5