Breakfast in a Cup (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
1. For the grits:
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.
3. For the scrambled eggs:
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.
5. For the poached eggs:
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.
7. *Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
8. For the crumbled sausage:
9. Prepare according to package instructions.
10. To assemble:
11. 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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