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Breakfast in a Cup Recipe by Paula Deen

Moderate Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
Print
Moderate Level
30 MIN 10 Prep + 20 Cook
2 Servings
$ /Serving

Breakfast in a Cup Recipe by Paula Deen

Moderate Level
30 MIN 10 Prep + 20 Cook
2 Servings
$ /Serving

Ingredients

  • 2 cups water
  • 1/2 cup quick cooking grits
  • 1 tablespoon butter
  • half and half
  • 2 eggs
  • 1 tablespoon sour cream
  • 1 egg
  • 1 tablespoon vinegar, see Cook's Note*
  • 1 lb ground bulk country sausage
  • grated cheese, for topping
  • chopped fresh parsley, for garnish

Preparation

For the grits:

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.

 

For the scrambled eggs:

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.

 

For the poached eggs:

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.

 

*Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

 

For the crumbled sausage:

Prepare according to package instructions.

 

To assemble:

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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