Brunch N’Orleans Style!

by Califia Suntree

CHEDDAR GRITS CAKES WITH POACHED EGGS

1/2 cup quick-cooking grits
3/4 cup grated sharp white cheddar cheese
1 teaspoon hot sauce
1/8 cup flour
1 teaspoon white wine vinegar
4 large eggs
Salt and pepper
Vegetable oil

1. Bring 2 cups of water to a boil in a small saucepan with a lid. Add the grits and a dash of salt; stir and bring back to a boil. Reduce the heat to low, cover the pan and simmer 5 minutes. Stir in the cheese until combined. Remove from heat and stir in the hot sauce and pepper to taste.

2. Lightly oil an 8-inch cake pan. Pour the grits into the pan and refrigerate until firm, about 30 minutes. (Note: The grits can be prepared the night before. Pour them in the pan, let cool, cover, and keep in the fridge.)

3. While the grits are chilling, prepare the collard greens (recipe below). When the grits are very firm and no longer warm, remove them from the fridge and cut them into 4 cakes using a glass with a 3-inch diameter rim.

4. Put the flour in a saucer and season lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a skillet over medium heat. When the oil is hot (but not smoking), dredge the cakes in the flour, shake off the excess, and fry them all together in the skillet, turning once, until they are golden brown.

5. While the cakes are frying, poach the eggs: Bring 2 inches of salted water to a boil in a wide, shallow saucepan or skillet. Add the vinegar and the eggs and poach over high heat for 3 minutes. The eggs will keep their shape best if you crack each one into a teacup and then slide it into the water, just at the surface.

6. Remove the eggs with a slotted spoon, drain well, and serve them on the hot grit cakes with a mound of collard greens.