Cauliflower Corn Grits and Eggs with Red Eye Gravy

I had no country ham so I opted to make this dish for the Cafe. I really wanted to keep the Red Eye Gravy in the American nomenclature and explore it’s possibilities.

I found this a wonderful combination, and the cauliflower adds so much to the flavor of the grits, as does the bacon and onions.

Serves 2

For the Grits:
2 cups water
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cauliflower rice

Red Eye Gravy
and Garnish:
5 strips bacon
1 purple onion sliced
1 teaspoon Paprika
1-2 teaspoon Black pepper
1 cup coffee
1 cup water
Chicken bouillon
4 eggs

First I got the grits cooking. Bring the water to a boil and add the ingredients and let simmer and stir until it thickens. Turn down to way low. Next I fried the 5 strips of bacon, and chopped up 1 purple onion. I have some nice bacon fat and caramelized goodies stuck to the bottom of the pan.

I wanted to give more flavor to the red eye gravy than bacon fat and coffee. So I fried the onions in the bacon fat and the ground pepper in the bacon fat to bring out more pepper flavor. I added paprika mainly to give it a nicer color but the extra flavor with a good paprika is nice also.

Then I chop the onions and one of the strips of bacon….

added it to the grits. It really made the grits taste wonderful.

Next I added the coffee and water to the drippings and bring to a simmer.

Add the chicken bouillon to the gravy, it gives really gives the background body for the coffee and bacon flavors to shine.

I am very happy with this red eye gravy that is a nice balanced flavor.

Next I poached the eggs. I could have fried them but I wanted to minimize the fat in this dish and it all went to the gravy and grits.

To plate this dish I made a mound of grits, dimpled it and filled it with gravy.

Then I topped the grits with 2 eggs and a spoonful of gravy over each.
Garnished it with some bacon and a bagel thin, and some radish microgreens for garnish.