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Early Girl Benny

Yields1 ServingPrep Time30 minsCook Time30 minsTotal Time1 hr

Grit cakes topped with country ham, tomato, spinach, poached eggs, tomato gravy and avocado, served with toast or a homemade biscuit.

Grits cakes
 3 cups water
 ½ tsp salt
 1 cup hominy grits
 freshly ground black pepper
 1 tbsp butter
Tomato Gravy
 2 cups fresh tomatoes, peeled and chopped (can use a 14.5 ounce can of tomatoes)
 5 tablespoons bacon drippings
 5 tablespoons all-purpose flour
 1 1/4 cups water (some prefer to use milk instead of water)
 1 teaspoon sugar
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1/4 teaspoon garlic powder
Assemble
 1 canadian bacon, thick sliced ham
 spinach leaves
 ½ sliced avacado
 1 poached egg
1

Bring the water and salt to a boil in a saucepan. Whisk in the grits and continue to whisk for 1 minute. When the mixture comes to a boil again, turn the heat to low. Stir frequently, cook for 10 to 15 minutes.
Remove the grits from the heat and add pepper and butter; mix well. Stir until the butter and cheese are melted.

Pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours or overnight, until firm.

Unmold the grits mixture and slice or cut into a circle with a cookie cutter.

2

Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon.  Put bacon drippings in a hot skillet on stovetop.  Add flour and make a roux or cook until thick.  Pour in tomatoes and water and cook until the consistency of gravy. 

3

While heating the gravy, fry the canadian bacon in a hot skillet. If the grits are cold heat up in the microwave until it is warmed. About 4 minutes on half power for one cake if pulled straight from the fridge. Poach the egg in just boiling hot water for about 2-3:30 minutes. Remove with a slotted spoon.

4

Plate the dish by stacking in this order: grit cake, bacon, slice of tomato, a drizzle of tomato gravy, spinach, avocado slices, poached egg. Serve with toast.