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1
Bring 2 cups of salted water to a boil.
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2
Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil.
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3
Add butter and stir.
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4
Reduce the heat and simmer.
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5
Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess.
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6
Cook grits to taste, up to 30 minutes.
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7
Have pan heating on stovetop over medium-high heat.
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8
Crack 2 eggs into a bowl.
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9
Add salt and pepper, water and 1 tablespoon sour cream.
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10
Whisk together.
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11
Add butter to pan.
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12
Pour in egg mixture and use spoon to scramble.
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13
Have water boiling in a large pot on stove.
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14
Add a sprinkle of salt and 1 tablespoon of vinegar to water.
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15
Use spoon to swirl water and drop egg into the middle.
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16
Cook for approximately 3 minutes for an over-medium egg.
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17
Remove from water.
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18
Allow water to drain off the egg before serving.
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19
*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
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20
Prepare according to package instructions.
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21
Spoon grits into mug, about 2/3 full.
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22
Spoon sausage on top of grits.
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23
Add poached or scrambled egg.
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24
Sprinkle cheese on top then garnish with parsley.
