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Categories:
goats milk kosher salt nutmeg grits goat cheese honey egg butter thin slices country ham coffee eggs chives
Viewed: 24 - Published at: 2 years agoIngredients
- 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)
- 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)
Method
- Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching.
- Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking.
- When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.
- 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.
- Once all your ham is fried up, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon.
- Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve.
- 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.
