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Fat Tommy’s Cheese Grits Breakfast Recipe

Eggs
Maryse Chevriere

Eggs

This is a soul-satisfying breakfast best made on a leisurely morning while listening to good, loud music. It won’t take long unless you use stone-ground grits and if you soak the stone-ground grits overnight even those will cook fairly quickly.

Click here to see the story What's a Grit? 

Ingredients

For the grits:

For the ham:

  • Ham, preferably uncured, cob-smoked ham
  • Sweet butter, for frying
  • ¼ cup Madeira, preferably Rainwater

For the egg:

  • 1 or 2 eggs
  • Chicken broth
  • Dash of cider vinegar
  • Salt (optional)

Directions

For the grits:

Follow the True Grits recipe.

For the ham:

You will find tasty ham choices in almost any store. I used an uncured, cob-smoked ham from a farm in Vermont and it was delicious. This little cooking trick made it even better.  I sliced a couple of relatively thin slices (about 1/8 inch), just enough for me. I fried them hot in sweet butter and just as they were about ready I added ¼ cup of Rainwater Madeira and cooked it down until it was thick. I served the ham alongside the grits and some of my ham sauce mingled with the grits to delectable effect.

For the egg:

Softly poach a good farm-fresh egg or two in chicken broth with a bit of vinegar. Or, you can cook them in salted water with a touch of vinegar. I just happened to have made some very good chicken broth and the poaching results were sensational. Here’s what I did. I used a non-stick pan big enough to hold two eggs comfortably and added enough broth to cover the eggs; about two inches. I brought that to a boil, turned it down to simmer and added two teaspoons cider vinegar. I broke the eggs, one at a time, into a cup and slowly poured them into the simmering liquid. I used a spoon to form the egg together as much as possible. After about a minute, I turned off the heat, covered the pan, and waited about 4 more minutes. You could use a minute more or less time depending on how you like your eggs. Trust your eyes. When ready to eat, spoon your grits onto a plate and make a well in the grits with a spoon. Use a slotted spoon to transfer the eggs to their nest in the grits. (This is about runny yolks and the grits.) Have the ham ready. Enjoy your breakfast!