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Eggs and Red Eyed Gravy



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6 medium white or yellow corn, husked
1 tbsp. butter
3 small shallots, minced
2 each garlic cloves
3 cups milk (about 24 oz.)
1 cup heavy cream (about 8 oz.)
1/2 cup water (about 4 oz.)
1 pinch nutmeg, freshly grated
1 tsp. salt
1/4 tsp. fresh ground pepper
1 cup Instant grits, uncooked
1 1/2 cups sharp white Cheddar cheese, grated (about 6 oz.)
1 1/2 cups Asiago cheese, grated (about 6 oz.)
16 - 18 slices thick-sliced bacon or pancetta (about 1 lb. 4 oz.)
2 tbsp. butter
1/4 cup flour
4 cups strong black coffee (about 32 oz.)
2 tsp. sea salt
1/2 tsp. fresh ground pepper
1 tbsp. hot pepper sauce
1 dash worcestershire sauce
24 large eggs
1/4 cup chopped parsley


  1. 1
    Grate the corn over a large bowl (using large holes on a hand-held grater).
  2. 2
    In a large non-stick sauté pan over medium heat, melt 1 tbsp. butter. Stir in shallots and garlic. Cook until soft, about 2-3 minutes. Stir in milk, corn, 1 cup heavy cream, water, nutmeg, salt and pepper.
  3. 3
    Bring mixture to a boil; reduce heat to medium, then gradually stir in the grits and cook, stirring frequently, for 12-15 minutes until grits are thick and creamy, not gritty.
  4. 4
    Remove from heat, stir in the cheeses and keep warm.
  5. 5
    Cut bacon into matchstick-size pieces and fry until crispy; remove bacon and keep warm.
  6. 6
    Drain off all but 2 tbsp. bacon drippings from pan. Over medium heat, stir 2 tbsp. butter into drippings, and when bubbly, whisk in flour. Stir and cook 1-2 minutes.
  7. 7
    Whisk in coffee and cook until thickened.
  8. 8
    Stir in 2 tsp. sea salt, pepper, hot pepper sauce and Worcestershire sauce to taste. Stir in 1/4 cup heavy cream. Remove from heat; cover and keep warm.
  9. 9
    Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  10. 10
    To serve, place a 3/4 cup “nest” of grits in the center of a plate, top with 2 eggs and 1/4 cup “red-eye” gravy over and around grits. Liberally sprinkle 1/4 – 1/3 cup bacon bits over; top with a teaspoon of chopped parsley. Serve immediately.

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preparation methods
cuisines North & South American, Other North American
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