Monday, November 17, 2014

Poached Eggs and Country Ham


4     cups filtered or spring water
1/2  tablespoon kosher salt
1     cup uncooked stone-ground white grits
1/2  cup grated grana padano or Parmigiano-Reggiano cheese
2     tablespoons butter
Freshly ground black pepper to taste
Tabasco to taste
2     cups button mushrooms, quartered
1     tablespoon oil
1     shallot, finely minced
1/4  cup julienned country ham
1/4  cup port wine
1/2  cup chicken stock
4     large fresh eggs, poached
1     bunch frisée or watercress, cleaned and dried (optional)
2     tablespoons Sherry Vinaigrette
Additional kosher salt and freshly ground black pepper

1 . Combine water and 1/2 tablespoon kosher salt in a medium, heavy saucepan; bring to a boil. Whisk in grits, and lower heat to a simmer. Cook 20 minutes or until almost tender, stirring occasionally. Remove from heat, and add cheese, butter, pepper to taste (about 1/8 teaspoon), and Tabasco to taste (about 1/8 teaspoon), whisking to combine thoroughly. Cover and keep warm.

2 . Sauté mushrooms in hot oil in a sauté; pan or large skillet over medium-high heat about 3 minutes. Add shallot and country ham, and cook 30 seconds. Add port wine and chicken stock, and cook until mixture is reduced by three-fourths.

3 .  Spoon grits onto serving plates, and top with poached eggs. Spoon ham and mushroom sauce evenly over the eggs. Toss frisée with vinaigrette, and season with salt and pepper; scatter frisée mixture along the edges of the grits, and serve.

A hearty  breakfast  is  the  best way to start off the  day .  

Thanx  to  the  proud grand-poppa  for  taking  the  picture .

Mr. Humble


  1. Oh, yum! Now I'd love to have that for breakfast in the morning. The poached egg and grits I can handle, but I'm fresh out of country ham.:-) Thanks for sharing.

  2. I am no cook , but I makes some awesome breakfasts .
    Don't need meat all the time , with this one you can just use the mushrooms as the meat , try it vegetarian sometime . ;- D , you are welcome , drop by anytime .


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