|
|
|
Eggs and Red Eyed Gravy
Yield: 12 servings
|
| INGREDIENTS |
WEIGHT |
MEASURE |
| White or yellow corn, husked |
- |
6 medium
|
| Butter |
- |
1 Tbsp. |
| Shallots, minced |
- |
3 small |
| Garlic, minced |
- |
2 cloves |
| Milk |
24 oz. |
3 cups |
| Heavy cream |
8 oz. |
1 cup |
| Water |
4 oz. |
1/2 cup |
| Freshly grated nutmeg |
- |
Pinch |
| Salt |
- |
1 tsp. |
| Fresh ground pepper |
- |
1/4 tsp. |
| Instant grits, uncooked |
- |
1 cup |
| Sharp white cheddar cheese, grated |
6 oz. |
1 1/2 cups |
| Asiago cheese, grated |
6 oz. |
1 1/2 cups |
| Thick-sliced bacon or pancetta |
1 lb. 4 oz. |
16-18 slices |
| Butter |
- |
2 Tbsp. |
| Flour |
- |
1/4 cup |
| Strong black coffee |
32 oz. |
4 cups |
| Sea salt |
- |
2 tsp. |
| Fresh ground pepper |
- |
1/2 tsp. |
| Hot pepper sauce |
- |
1/2 - 1 Tbsp. |
| Worcestershire sauce |
- |
Dash |
| Heavy cream |
2 oz. |
1/4 cup |
| Eggs |
- |
24 large |
| Chopped parsley |
- |
1/4 cup |
DIRECTIONS
- Grate the corn over a large bowl (using large holes on a hand-held grater).
- In a large non-stick sauté pan over medium heat, melt butter. Stir in shallots and garlic. Cook until soft, about 2-3 minutes. Stir in milk, corn, cream, water, nutmeg, salt and pepper.
- Bring mixture to a boil; reduce heat to medium, then gradually stir in the grits and cook, stirring frequently, for 12-15 minutes until grits are thick and creamy, not gritty.
- Remove from heat, stir in the cheeses and keep warm.
- Cut bacon into matchstick-size pieces and fry until crispy; remove bacon and keep warm.
- Drain off all but 2 tablespoons bacon drippings from pan. Over medium heat, stir butter into drippings, and when bubbly, whisk in flour. Stir and cook 1-2 minutes.
- Whisk in coffee and cook until thickened.
- Stir in sea salt, pepper, hot pepper sauce and Worcestershire sauce to taste. Stir in heavy cream. Remove from heat; cover and keep warm.
- Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
- To serve, place a 3/4 cup “nest” of grits in the center of a plate, top with 2 eggs and 1/4 cup “red-eye” gravy over and around grits. Liberally sprinkle 1/4 – 1/3 cup bacon bits over; top with a teaspoon of chopped parsley. Serve immediately.
|
|
