Grits, Country Ham and Red-Eye Gravy

1. 1

   For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour.

2. 2

   Season with salt and pepper and set aside.

3. 3

   For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar.

4. 4

   Using a spoon, swirl the water in a circle and crack the eggs into the center of the water.

5. 5

   Simmer for about 2 minutes.

6. 6

   Set aside.

7. 7

   For the gravy, to a pre-heated skillet, add a slice of ham and warm it through.

8. 8

   Then remove the ham to a plate.

9. 9

   Into the same skillet add the coffee and pork stock and reduce.

10. 10

    To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives.

11. 11

    Drizzle the red-eye gravy over the grits and serve.

* Per serving · 4 servings · Values may vary.