Breakfast in a Cup

• 2 cups water
• Salt
• 1/2 cup quick cooking grits
• 1 tablespoon butter
• Half-and-half
• 2 eggs
• Salt and pepper
• 2 tablespoon water
• 1 tablespoon sour cream
• 1 egg
• Salt
• 1 tablespoon vinegar, see Cook's Note*
• 1 pound ground bulk country sausage
• Grated cheese, for topping
• Chopped parsley leaves, for garnish

1. Bring 2 cups of salted water to a boil.
2. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil.
3. Add butter and stir.
4. Reduce the heat and simmer.
5. Let cook approximately 4 minutes, then stir in half-and-half to desired creaminess.
6. Cook grits to taste, up to 30 minutes.
7. Have pan heating on stovetop over medium-high heat.
8. Crack 2 eggs into a bowl.
9. Add salt and pepper, water and 1 tablespoon sour cream.
10. Whisk together.
11. Add butter to pan.
12. Pour in egg mixture and use spoon to scramble.
13. Have water boiling in a large pot on stove.
14. Add a sprinkle of salt and 1 tablespoon of vinegar to water.
15. Use spoon to swirl water and drop egg into the middle.
16. Cook for approximately 3 minutes for an over-medium egg.
17. Remove from water.
18. Allow water to drain off the egg before serving.
19. *Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster.
20. Prepare according to package instructions.
21. Spoon grits into mug, about 2/3 full.
22. Spoon sausage on top of grits.
23. Add poached or scrambled egg.
24. Sprinkle cheese on top then garnish with parsley.

water, salt, cooking grits, butter, eggs, salt, water, sour cream, egg, salt, vinegar, ground bulk country sausage, cheese, parsley

Taken from www.foodnetwork.com/recipes/paula-deen/breakfast-in-a-cup-recipe.html (may not work)