Goat Cheese Grits With Red Eye Gravy, Country Ham, And A Fried Egg

1. 1

   Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching.

2. 2

   Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking.

3. 3

   When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.

4. 4

   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.

5. 5

   Once all your ham is fried up, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon.

6. 6

   Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve.

7. 7

   Wipe down your pan and fry your eggs in the rest of the butter, and serve the grits topped with ham, gravy, and an egg. And a napkin.

* Per serving · 4 servings · Values may vary.