Fried Eggs atop Creamy Corn Meal Porridge
Cooking up a delectable dish of poached eggs with creamy grits is a breeze! This contemporary union of sumptuousness, with the southern-style grits gaining popularity nationwide, is sure to delight your taste buds. We serve this dish here with a tantalizing Creole sauce, but you can skip that step if you prefer and still enjoy a wonderful, homey start to your day.
Many folks believe that only professional chefs can successfully poach an egg. But let me set your mind at ease – poaching an egg is no big deal! You won’t need any fancy gadgets – just a broad saucepan and a slotted spoon will do the trick.
When it comes to eggs, fresh is always best. A fresh egg's thicker albumen clings around the yolk, preventing the infamous "angel wings" that may look attractive in heaven but are less so on a plate. Cook the eggs gently in simmering water, not a hard boil. For better coagulation, you can add a tablespoon or so of vinegar to the cooking water, though you can skip it if the subtle flavor change doesn't appeal to you.
Break the eggs into a cup or small ramekin before sliding them into the water, and let them cook for about 30 seconds. Loosen any stuck egg white by gently nudging the bottom with your slotted spoon. Some sources advise simmering the eggs for up to 5 minutes for safety, but we prefer to strike a balance between safety and flavor by taking a slight risk for perfect results. Drain the eggs well before serving.
You can poach eggs in various liquids, such as cream, wine, or stock, but be aware that they'll absorb the color and flavor of the liquid you're using. You may prefer the slight tan of a meat broth over the purplish tint bequeathed by red wine.
Flavor the eggs subtly by seasoning the poaching liquid with spices like curry powder or paste. Remember that you'll need a generous amount of spice or other flavoring because of the short cooking time and the amount of liquid used.
Tips for a Successful Pairing:
- Use a tall-sided skillet with at least 2 inches of water.
- Crack eggs into a cup or small ramekin before gently sliding them into the water.
- Let the eggs cook for 30 seconds, then nudge the bottom to loosen any stuck white.
- Season the poaching liquid for subtle flavoring effects.
Yield:
Serves 4
Ingredients:
For the Creamy Grits:- 2 tablespoons unsalted butter- 1/2 teaspoon salt, or more to taste- 1 cup stone-ground grits, not instant or quick-cooking- 2 cups whole milk, half-and-half, or a combination
For the Creole Sauce:- 2 tablespoons vegetable oil- 1 to 2 teaspoons bacon drippings, optional- 2 tablespoons unbleached all-purpose flour- 1 medium onion, chopped- 1 small green bell pepper, chopped- 1/4 cup minced celery- 2 plump garlic cloves, minced- 1 cup chicken stock or water- 1 cup chopped canned tomatoes with juice- 1 bay leaf- 1/2 teaspoon dried thyme- Pinch or two of cayenne pepper- Salt and freshly milled black pepper to taste
For the Poached Eggs:- 1 tablespoon white vinegar- 4 to 8 large eggs- Salt and freshly milled black pepper to taste
Instructions:
- Cook the grits according to the package instructions or the following steps: Melt the butter in a large heavy saucepan over medium heat. Add the salt and grits, stirring to combine. Gradually add milk, stirring constantly. Cook the grits for 15 minutes, or until they reach your desired consistency. Season with additional salt if needed. Keep warm over low heat.
- Prepare the sauce: Warm the oil in a large skillet over medium heat, adding the bacon drippings if desired. Whisk in the flour, stirring until it turns a rich brown color, about 5 minutes. Add the onion, bell pepper, celery, and garlic, and cook for 5 minutes, or until the vegetables are tender. Pour in the chicken stock and tomatoes, followed by the bay leaf, thyme, cayenne, salt, and pepper. Simmer the sauce for 15 minutes, then discard the bay leaf.
- Fill a tall-sided skillet with 2 inches of water, and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and add the vinegar. Crack the eggs into a bowl, and slide them one at a time into the simmering water. Cook the eggs for 30 seconds, then gently nudge the bottom to loosen any stuck white. Reduce the heat to low and cover the pan. Simmer the eggs for 3 to 4 minutes, or until the whites are set and the yolks are still runny.
- Drain the poached eggs well, then transfer them to a plate. season with salt and pepper.
- Spoon a serving of hot grits onto each plate, spoon some sauce around the edges, and top with a poached egg. Drizzle extra sauce over the top if desired. Serve immediately and enjoy!
- For a nutritious twist, consider adding spinach or kale to the grits while cooking, or garnish the dish with sliced avocado for added fiber and healthy fats.
- To make the poached eggs even more sublime, try swirling the poaching liquid into a perfect heart or swirl shape around the eggs before they set, creating an elegant presentation.
- Accompanied by a side of fresh fruit salad or a green salad, this poached egg and grits dish offers a well-rounded meal bursting with flavor, nutrition, and visual appeal – perfect for impressing family and friends when entertaining at home.
