Corncakes With Country Ham Scramble And Red Eye Gravy Recipes
GRITS, COUNTRY HAM AND RED-EYE GRAVY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
- For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
- For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
- To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.
COUNTRY HAM AND REDEYE GRAVY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate.
- Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the
- the bottom of the skillet with a wooden spoon.
- Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits.
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