Grits with Red Eye Gravy, Country Ham, and Fried Eggs

Grits with Red Eye Gravy, Country Ham, and Fried Eggs

 

Ingredients for Grits

4cups milk

1/2teaspoon kosher salt

1/4teaspoon nutmeg

1cup grits

1/2cup cheese

1tablespoon honey

Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching. Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking. When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.

For Ham, Eggs, and Gravy

3tablespoons butter, plus extra as needed for frying

4 thin slices country ham

1/2cup brewed coffee

4 eggs

2tablespoons chopped chives (optional)

While your grits are cooking, melt 1/2 tablespoon of butter in a cast iron skillet and fry your ham until browned over medium heat, about 2 minutes per side. I fry two slices at a time to fit them in the pan. Once all your ham is fried, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon. Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve. Wipe down your pan and fry your eggs in the rest of the butter, and serve the grits topped with ham, gravy, and eggs.

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