Green Chili cheese grits topped with a poached egg have long been a favorite cool weather breakfast, but, now there’s a new game in town! In the April issue of Bon Appétit, I ran across a technique for Jammy Soft Boiled Eggs served on cheesy grits that I just had to try. No green chili in the grits, but a sprinkling of sautéd scallions and thin-sliced jalapeño saved the day. I think the jammy eggs rank right up there with poached eggs for silky delicious yolks just a bit more firm than poached egg yolks.
If you don’t know that the ratio of grits to water is 1 to 4, you must be a Yankee.* Slowly pour 1/4 cup grits into 2 cups gently boiling lightly salted water and stir. As grits begin to thicken, reduce temperature and stir occasionally until grits are tender. You might need to add more liquid near the end of cooking. At this stage, I thin it with milk and stir in a tablespoon or so of butter. I don’t use = quick cooking or instant grits, I use the real thing that takes about 25 minutes to cook. It is well worth it to get luscious, smooth and rich flavor. While the grits cook, slice scallions an jalapeño in thin strips. Use an entire bunch of scallions, green and white parts, and two stemmed and seeded chilis, sautéd crisp, the drained on paper towels.
To make the jammy eggs, bring a large saucepan of water deep enough to cover eggs to a boil over medium-high. A 2-quart pan should hold 6-8 eggs. Carefully lower eggs into water using a slotted spoon. Cook for EXACTLY 6-1/2 have minutes, then transfer the eggs to a ice bath and chill until the eggs are slightly warm – about 2 minutes. The ice baths stops the cooking and makes the eggs easier to peel. Remove the eggs from the ice bath, peel and slice them. The yolk will be jammy and warm.
Dish up the grits, top with slice eggs and sprinkle with crisp scallions and jalapeño.
These eggs are so good that I’m searching for things I can serve under them.