Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg

Directions

1. For Grits
2. Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching.
3. Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking.
4. When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.

1. For Ham, Egg, and Gravy
2. While your grits are cooking, melt 1/2 tablespoon of butter in a cast iron skillet and fry your ham until browned over medium heat, about 2 minutes per side. I fry two slices at a time to fit them in the pan.
3. Once all your ham is fried up, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon.
4. Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve.
5. Wipe down your pan and fry your eggs in the rest of the butter, and serve the grits topped with ham, gravy, and an egg. And a napkin.