Breakfast in a Cup
By Paula DeenJUMP TO RECIPE
- 2 cups water
- 1/2 cup quick cooking grits
- 2 eggs
- 1 egg
- 1 tablespoon see Cook's Note* vinegar
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, 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.
* Note: 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.
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.