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96159939 5e5b 47d7 9bd7 519d93fa8ca0  2016 12 12 22 26 05
Jonathan Jones
Jonathan Jones

Jimmy Red Grits, Harissa, Poached Egg

Cook grits as you normally would; I used a mix of chicken stock and heavy cream. Season with salt and pepper to taste. Meanwhile, put a medium pot of water on to boil. Once it is nearly boiling, stir to create a whirlpool and gently crack an egg into the water, keeping the yolk intact. Allow the egg to poach 2-3 minutes; remove to paper towel to dry. Once your grits are ready, spoon into a plate. Gently add your poached egg on top, and top that with harissa. I like to mix my harissa with a little EVOO to make it spoonable. Garnish with chopped chives.