This is a very standard recipe of grits and poached eggs with generous portions of butter, salt and pepper; all to taste. It’s probably a few years old and I’ve never been able to recreate it. I used gentle heat below boil without vinegar and a very strong swirl. Strained carefully to remove. Never could do it again. I think that egg is sexy as hell. Wish it could be my standard. Can anyone please teach me how to do this again?
by CatPhysh0U812