Breakfast in a Cup

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Quick Overview

Breakfast in a Cup

Breakfast in a Cup

Additional Information

Difficulty Levels Moderate
Preparation Time (in mins) 10
Cook Time (in mins) 20
Servings 2
Cost per Serving No
Recipe Type Entree
Author Paula Deen
Preparation <p>For the grits:</p>
<p>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. </p>
<p> </p>
<p>For the scrambled eggs:</p>
<p>Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, 2 tablespoons of water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble. </p>
<p> </p>
<p>For the poached eggs:</p>
<p>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. </p>
<p> </p>
<p>*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. </p>
<p> </p>
<p>For the crumbled sausage:</p>
<p>Prepare according to package instructions. </p>
<p> </p>
<p>To assemble:</p>
<p>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. </p>
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Nutrition (per Serving) No

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