Breakfast in a Cup via Sous Chef

Breakfast In A Cup

 

Ingredients

1. For the grits:
2. 473.2 ml water
3. Salt
4. 118.3 ml quick cooking grits
5. 14.8 ml butter
6. Half-and-half
7. For the scrambled eggs:
8. 2 eggs
9. Salt and pepper
10. 29.6 ml water
11. 14.8 ml sour cream
12. For the poached eggs:
13. 1 egg
14. Salt
15. 14.8 ml vinegar, see Cook's Note
16. h3>For the crumbled sausage:
17. 453.6 g ground bulk country sausage
18. Grated cheese, for topping
19. Chopped parsley leaves, for garnish
20. h3>For the grits:

Directions

1. Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.
2. For the scrambled eggs:
3. Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.
4. For the poached eggs:
5. Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.
6. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
7. For the crumbled sausage: Prepare according to package instructions.
8. To assemble:
9. Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley.

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