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Eggs, Bacon & Grits with Red-Eye Gravy Yield: 12 servings |
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| 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.