Grits, Country Ham and Red-Eye Gravy

• 3 cups water
• 1 cup milk
• 1 cup course, stone-ground grits
• Salt and freshly ground black pepper
• Salt
• Vinegar
• 4 to 6 eggs, 1 per serving
• 1 slice salted and smoked Virginia ham, per serving
• 6 ounces cold day old coffee
• Splash pork stock
• Chopped chives

1. For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour.
2. Season with salt and pepper and set aside.
3. For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar.
4. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water.
5. Simmer for about 2 minutes.
6. Set aside.
7. For the gravy, to a pre-heated skillet, add a slice of ham and warm it through.
8. Then remove the ham to a plate.
9. Into the same skillet add the coffee and pork stock and reduce.
10. To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives.
11. Drizzle the red-eye gravy over the grits and serve.

water, milk, course, salt, salt, vinegar, eggs, virginia ham, cold day, pork stock, chives

Taken from www.foodnetwork.com/recipes/grits-country-ham-and-red-eye-gravy-recipe.html (may not work)