Boudin, Grits, Crispy Fried Egg, Red Eye Gravy
Prepare grits as you prefer; I used 1 cup of grits with 2 cups chicken stock and 2 cups whole milk. Put liquid in a medium-large sauce pot with 2 cloves garlic (minced), and bring to a boil. Once boiling, add grits and reduce heat, whisking constantly. Once grits have thickened and are soft, remove from heat and add 1 beaten egg, and whisk until incorporated. Add 1 minced jalapeño, and butter, salt, pepper, and double cream to taste (I split the amount of butter in half and added Double Devon Cream as an experiment). Stir to incorporate all ingredients, and cover to keep warm.
Prepare boudin however you like; some people like to grill, others like to pan sear - either way, make sure it is cooked all the way through, which does not take long.
In a separate pan, combine 2-3 tablespoons bacon grease with 1/2 cup strong coffee, 1/2 cup chicken stock, and 1-2 teaspoons of sugar over high heat. Bring to a simmer and reduce by half; red eye gravy is traditionally thin, so you won't get a roux-like gravy without adding thickeners, which is not red eye. Once your gravy is reduced, add a tablespoon of butter and whisk until butter is melted and gravy is glossy and takes on a reddish hue. Pour into a container to reserve until you are ready to serve.
In a medium skillet, pour enough olive oil to coat bottom and leave about 1/8 inch in depth; place over high heat. Once oil is just barely smoking, crack an egg directly into your skillet and fry until it reaches your desired level of doneness.
Ladle a bit of the red eye gravy onto a plate and spoon grits on top of that. Add your boudin and fried egg, and then top with whatever you like; chives, green onion, hot sauce, even shaved truffles, if you have them.