One of my favorite meals of the week is Sunday breakfast.
Growing up, my Dad typically made Sunday breakfast for us … and while eggs, bacon, sausage, and pancakes were the extent of his breakfast repetoire, I so looked forward to Sunday breakfast with my family every week … and I still do.
Anytime my brother, sister-in-law, and the cutest niece and nephews in the world (yep, that’s their official title!) are visiting, we make a big Sunday breakfast at my parents house … and even when it’s just The Chef and I, we try to do Sunday breakfast in style.
One of my favorite Sunday breakfast meals? Country ham with fried eggs, creamy grits, and red-eye gravy … a comforting Sunday breakfast The Chef once threw together for me when we were first dating … and a Sunday breakfast we’re still making five years later.
The best part about this Sunday breakfast (the third “recipe” in my “Ad Hoc” series)? It’s completely versatile.
Our version uses country ham from local-to-us Burger’s Smokehouse, but you could easily substitute any chopped ham in place of this — or you could even use bacon or sausage instead. We’re also partial to Anson Mills pencil cob grits; they take a bit of time to prepare, but it’s totally worth it. But, if you’re short on time and need to use quick-cooking grits, that’s just fine by me. And if you like your eggs scrambled instead of fried, that’s okay too.
The one part I don’t suggest substituting is the red-eye gravy … the delicious, eye-opening combination of ham drippings, coffee, and butter is truly the tie that binds this satisfying Sunday breakfast together.
No matter how you make your version of ham, eggs, grits, & gravy … grab a cup of your favorite coffee to go with it and enjoy!
Ham, Eggs, Grits, & Gravy
- 8 ounces country ham, chopped
- 1 small onion, diced
- 1 tablespoon extra-virgin olive oil or bacon fat
- 2 teaspoons black pepper
- 1 cup brewed coffee
- 1 tablespoon butter
- 8 eggs
- 4 cups prepared grits
1. In a large skillet over medium-high heat, sauté the ham and onion in the olive oil or bacon fat until the ham begins to brown and the onion softens.
2. Add the black pepper and coffee to the skillet, and stir to incorporate, making sure to scrape up any browned bits from the bottom of the pan.
3. Increase the heat to high; bring the mixture to a boil, then cook until the liquid has reduced by half.
4. Add the butter to the skillet, and stir to incorporate throughout.
5. In a separate skillet, fry the eggs to your desired level of doneness.
6. Divide the grits evenly among four plates, then top each serving with two eggs and an equal amount of the ham and gravy.
Notes: I didn’t put nearly enough gravy on top of the plate you see above … you should totally load yours up.
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