Grits with Pancetta, Fried Eggs, and Red-Eye Gravy
3 1/2 cups water
1 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1 cup whole-grain grits (such as McEwen & Sons)
2 ounces diced pancetta
1 1/2 tablespoons all-purpose flour
1/2 cup brewed black coffee
1/2 cup lower-sodium tomato-vegetable juice
4 large eggs
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.
Cook pancetta in a medium skillet over medium heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings. Stir our into drippings. Add coffee and juice; cook 2 minutes or until thick. Heat a large nonstick skillet over medium heat. Crack eggs into pan; cover and cook 2 minutes or until desired degree of doneness. Spoon 1 cup grits into each of 4 bowls; top each serving with about 3 tablespoons gravy, 1 tablespoon pancetta, and 1 egg. Sprinkle with pepper.
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