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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Breakfast in a Cup - Paula Dean

    1 cup serving, plus extra grits

    For the grits:
    2 cups water
    1/2 cup quick cooking grits
    1 tablespoon butter
    For the scrambled eggs:
    2 eggs
    Salt and pepper
    2 tablespoon water
    1 tablespoon sour cream
    For the poached eggs:
    1 egg
    1 tablespoon vinegar, see Cook's Note*
    For the crumbled sausage:
    1 pound ground bulk country sausage
    Grated cheese, for topping
    Chopped parsley leaves, for garnish
    For the grits:
    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 4 minutes, then stir in half-and-half to desired creaminess. Cook grits to taste, up to 30 minutes.

    For the scrambled eggs:
    Have pan heating on stovetop over medium-high heat. Crack 2 eggs into a bowl. Add salt and pepper, water and 1 tablespoon sour cream. Whisk together. Add butter to pan. Pour in egg mixture and use spoon to scramble.

    For the poached eggs:
    Have water boiling in a large pot on stove. Add a sprinkle of salt and 1 tablespoon of vinegar to water. Use spoon to swirl water and drop egg into the middle. Cook for approximately 3 minutes for an over-medium egg. Remove from water. Allow water to drain off the egg before serving.

    *Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.

    For the crumbled sausage:
    Prepare according to package instructions.

    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.

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