Cheddar Grits with Poached Egg and Bacon Crumbles

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Look at that bright yellow liquid gold! Is there anything more comforting than a warm, savory bowl of grits and a soft poached egg? Well my Tuxedo cat, Salem, certainly thinks so and was not very happy when he realized he did not receive an invitation to brunch with mommies. So in his tantrum, he decided to photobomb in protest. Luckily, he’s just cute of enough to get away with it.

Cheddar Grits with Poached Egg and Bacon Crumbles

1 cup Hominy Grits

3 cups water or stock

1 tab of butter

1/2 cup of Sharp Cheddar, shredded

2 soft poached, recipe follows

2 strips of bacon, cooked and crumble, optional

Salt and Pepper to taste

Garnish: chopped pea shoots

Method:

Over medium high flame, bring the water and salt to a boil. Whisk in the grits and bring back to a boil. Once boiling reduce heat and whisk frequently until thickened about 15 minutes. Once thickened, remove from heat and stir in the butter, cheese, and pepper. Adjust salt if needed. Top grits with soft poached egg and bacon crumbles. Garnish with chopped pea shoots and an inferno of red pepper flakes, if desired. Served immediately.

Soft Boiled Egg

Ingredients:

2 good quality eggs

about 1/2 tsp of White Wine vinegar

small sauce pan

2 small prep dishes or ramekins

Slotted spoon

Method:

Crack each of the eggs in a separate prep dish and discard the shell. Set aside. Bring a few inches of water to boil in a small saucepan over high flame. Once boiling, reduce the flame to maintain a rapid simmer. Stir in the vinegar, swirl the water, then slowly drop in the first egg. Drop in the second egg and continue to cook 5 to 7 minutes for very runny yolk to medium set yolk. Remove egg from water with slotted spoon, rinse under a gentle, cold tap. Serve immediately or trim egg white from yolk as desired.

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