Breakfast in a Cup – Paula Dean

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1 cup serving, plus extra grits

For the grits:
2 cups water
Salt
1/2 cup quick cooking grits
1 tablespoon butter
Half-and-half
For the scrambled eggs:
2 eggs
Salt and pepper
2 tablespoon water
1 tablespoon sour cream
For the poached eggs:
1 egg
Salt
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:
Directions
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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