Recipe by PJ99
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.
Top Review by Diana Johnson || EatingRichly.com
This was a really lovely dish. I cut the recipe in half as well and topped each with a single jumbo shrimp. I added a sprinkling of chopped parsley. The dish was really wonderful but a couple changes I would make would be to season the grits with some Creole seasoning, and make sure to salt and pepper the poached egg.
- 2 cups cooked grits
- 4 eggs
- 1⁄2 lb country ham
- 1 tablespoon parsley (chopped)
- 1 garlic clove, minced
- 1⁄2 cup mayonnaise
- 1 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- 1 tablespoon creole mustard
- 36 small shrimp
- 1⁄2 cup heavy cream
- 1⁄2 tablespoon paprika
Directions See How It's Made
- The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
- The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
- Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
- Pan fry the grit cakes in butter and oil until slightly brown.
- Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
- Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
- Pour Remoulade over stack and sprinkle with paprika.