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.