Breakfast in a Cup

2019-07-16
  • Yield : 1 cup serving, plus extra grits
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 2 cups water
  • Salt
  • 1/2 cup quick cooking grits
  • 1 tablespoon butter
  • half-and-half
  • 2 eggs
  • Salt and pepper
  • 2 tablespoon water
  • 1 tablespoon sour cream
  • 1 egg
  • Salt
  • 1 tablespoon vinegar, see Cook's Note*
  • 1 pound ground bulk country sausage
  • Grated cheese, for topping
  • Chopped parsley leaves, for garnish

Method

Step 1

For the grits:

Step 2

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. ;

Step 3

For the scrambled eggs:

Step 4

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. ;

Step 5

For the poached eggs:

Step 6

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. 

Step 7

For the crumbled sausage:

Step 8

Prepare according to package instructions. ;

Step 9

To assemble:

Step 10

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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