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

By Beth Kirby | {local milk}
September 16, 2013
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Author Notes: This is slightly elevated diner food, an updated classic if you will. The creamy, slightly sweet, tangy grits along with salty ham, coffee gravy, and the ever perfect sunny side up egg result in the quintessential southern breakfast, but don't feel married to breakfast -- this meal is good for invoking the laid back vibe of a diner any time of day.Beth Kirby | {local milk}

Serves: 4

For Grits

  • 4 cups goat's milk (whole cow's milk will do)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg
  • 1 cup grits
  • 1/2 cup goat cheese
  • 1 tablespoon honey (or to taste)
  1. Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching.
  2. Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking.
  3. When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.

For Ham, Egg, and Gravy

  • 3 tablespoons butter, plus extra as needed for frying
  • 4 thin slices country ham
  • 1/2 cup brewed coffee
  • 4 eggs
  • 2 tablespoons chopped chives (optional)
  1. 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.
  2. Once all your ham is fried up, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon.
  3. Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve.
  4. 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.

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