Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham
December 16, 2014
Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham
Dishes From Macy's Culinary Council
Perfect Poached Eggs
Don’t be intimidated by poached eggs. This recipe shows you how to perfect poach them and has creative and flavorful sides that will be a total hit at your next brunch.
4
Servings
Deliver Ingredients
Notes
Recipe compliments of Michelle Bernstein
Ingredients
Eggs
- 4 organic or free-range farmed (if possible) chicken eggs
- 4 Tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Cheddar-chive grits
- 4 Cups water
- 2 Tablespoons butter
- Pinch of salt
- 1 Cup stone ground grits
- 1 Cup milk
- 1/2 Pound grated Cheddar cheese
- 1/2 Cup chives, sliced thin
Crispy Jamón
- Oil for frying
- 8 paper-thin slices of jamon Serrano
- Chervil
- Green herb oil
Directions
Eggs
Cut four square pieces of plastic wrap, approximately 5-6 square inches in size. Carefully break each egg into 4 ramekins or small bowls, and then pour the eggs one by one onto each square of the plastic wrap. Drizzle each square with a tablespoon of the extra virgin olive oil, salt and pepper. Gather the edges of the plastic and tie tightly into a bundle, making certain it is waterproof and airtight. Repeat with the rest of the eggs. Place each bundle in simmering water for approximately 2 minutes for soft poached egg.
Cheddar-chive grits
Bring 4 cups of water, butter and salt to a boil, stir in the grits and bring back to a boil, immediately reduce heat to a simmer. Cook the grits for 25-30 minutes, stirring occasionally. Add the milk and cook until nice and soft, about another 20-25 minutes. Stir in the cheese, chives and season to taste. Remove from the heat and cover for a few minutes before serving.
Crispy Jamón
For the jamón: Heat the oil to 350F in a medium saucepot. Fry the jamón Serrano until it stops bubbling. Remove and pat dry on paper towels.
To Plate: Serve some of the grits in 4 bowls; top with the poached eggs and