Perfect Poached Eggs with Cheddar-Chive Grits and Crispy Ham
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.
Recipe compliments of Michelle Bernstein
- 4 organic or free-range farmed (if possible) chicken eggs
- 4 Tablespoons extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 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
- Oil for frying
- 8 paper-thin slices of jamon Serrano
- Green herb oil
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.
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.
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