Brooklyn's Country Breakfast
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Recipe courtesy of Robert Newton

Grits, Country Ham and Red-Eye Gravy

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings


For the grits: 

For the poached eggs: 

For the red-eye gravy: 


  1. 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.
  2. 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.
  3. 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.
  4. 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.