Cheesy Grits and Soft Egg with Buzzed Gravy

Cheesy Grits and Soft Egg with Buzzed Gravy


2 1/2 slices - thick cut bacon

1/2 cup - espresso

3/4 cup - beef broth

1 tsp. - corn starch

2 T - water

1/3 cup - clover honey

1/3 tsp. - red pepper flakes

1/3 tsp. - cracked black pepper

1 cup - whole milk

1 cup - chicken stock

4 T - unsalted butter, divided

1/2 cup - stone ground yellow grits

1/2 tsp. - kosher salt

1 cup - finely grated cheddar cheese, divided

6 each - whole eggs


For the buzzed gravy heat a saucepan over medium-high heat and render bacon until crispy. Strain into a bowl, setting crispy bacon aside for garnish. Reserve bacon fat. Return bacon fat to pan along with coffee and beef broth. Bring to a simmer and reduce by half. In a small bowl, whisk together cornstarch and water and whisk into gravy until smooth. Continue to cook until gravy is thickened. Season with honey, chili flakes, and black pepper. Taste and season with salt as needed. Use hot as directed when building the cheesy grits and soft egg.

For the cheesy grits, heat milk, chicken stock, and half the butter in a pot until simmering. Slowly whisk in grits until smooth, cooking for 15-20 minutes until thickened. Season with remaining butter and thin with more stock or milk if needed, should be slightly loose. Portion into 6 ramekins and let cool to room temperature, carving a hold for the egg with a spoon.

Preheat oven to 350˚F. Sprinkle with cheese, drizzle with 1 T gravy, and nestle egg into middle. Top with more cheese and bake for 15-20 minutes until egg white is set but yolk is still runny. Drizzle with remaining gravy and serve hot on buzz board.