Breakfast in a Cup

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.