I love breakfast. Especially on weekends when there is a bit more time. Paula Deen demonstrated this recipe on her show last week and it looked interesting. This was pretty good and the only thing that would have made it better would have been to be eating it on the front porch of a cabin overlooking some mountains and trees with the temperature being about 65 and hearing the wind in the trees. But I had to have it in reality -- oh about 85 degrees and 200% humidity!
BREAKFAST IN A CUP
2 eggs to scramble or poach
Ground country bulk sausage
Shredded cheddar cheese
Parsley for garnish
For the grits:
2 cups water
1/2 cup quick cooking grits (not instant)
Salt to taste
1 Tablespoon butter
Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 5-7 minutes. (Paula adds half and half to make them creamier -- I did not).
Cook crumbled sausage and drain. (A way to lighten this up is to use Morning Star soy sausage patties -- 75% less fat and taste really good).
Scramble two eggs according to your favorite way. Paula also showed using a poached egg. Some people like the drippy stuff with their grits.
To assemble: Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley. You'll notice in my picture that I used cilantro -- I didn't have parsley -- but hey, it was a photo op -- I could have gone in the yard and got a dandelion!