Poached Farm Eggs

Elevate your next brunch get-together or settle down in quiet company with this 2025 top requested dish from Main House Executive Chef Josh Feathers!

Poached Farm Eggs with Marsh Hen Mill Grit Custard, Wilted Greens, Bloody Mary Sauce
Serves 4

Grits

• 1 1/4 cups whole milk
• 6 Tablespoons heavy cream
• 3 ounces Marsh Hen Mill stone-ground grits

Heat the oven to 300°F. Prepare a water bath and place in the oven while it is heating.

Place the milk and heavy cream in a small, heavy-bottomed saucepan, set over medium-high heat and bring to a boil. Stir in grits and reduce the heat to maintain a gentle simmer. Cook the grits, stirring frequently, until just tender, 15 to 20 minutes. Grits will stick to the bottom of the pan if you are not careful. Set aside to cool slightly.

Custard

• 1 ½ cups heavy cream
• 4 large eggs
• 1 Tablespoon brebis (soft sheep’s milk cheese)
• 2 teaspoons chopped chives
• ¾ teaspoon kosher salt
• ½ teaspoon freshly grated nutmeg

Place the heavy cream, eggs, brebis, chives, salt and nutmeg in a medium mixing bowl and whisk to combine.

Add the grits to the milk and egg mixture and whisk to combine. Transfer to a small (1 ½-quart) baking dish and set in a water bath in the oven. Bake until the custard is set and jiggles only slightly in the center, 40 to 50 minutes. Remove from the oven and refrigerate overnight. 

When ready to serve, heat the oven to 325°F. Place the grits in the oven to reheat until warm, 15 to 20 minutes. Remove from the oven and cut into four portions. Keep warm until ready to use.

Bloody Mary Sauce

• 1 Tablespoon olive oil
• 1 cup diced Vidalia onion
• 1 small rib celery, diced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked pepper
• 1 cup vegetable or chicken stock or tomato juice
• 1 cup diced tomatoes, fresh or canned
• ¼ cup prepared horseradish
• Zest and juice from 1 small lime
• 1 ½ teaspoons Worcestershire sauce
• ¾ teaspoon hot sauce
• 1 shake bitters
• 2 Tablespoons vodka

Place the olive oil in a medium saucepan and set over medium heat. Once the oil shimmers, add the onions, celery and salt, and sauté until the onions are translucent, 4 to 5 minutes. Add the tomatoes, stock or juice, horseradish, lime zest and juice, Worcestershire sauce, hot sauce, and bitters and stir to combine. Decrease the heat to low and simmer until the ingredients are very tender, 25 to 30 minutes. Add the vodka and simmer for another 5 minutes. Transfer to heavy duty blender and puree until smooth. Set aside and keep warm until ready to use.

Greens

• 1 Tablespoon olive oil
• 6 cups packed (about 1 small bunch) hearty greens, such as collards, kale or Swiss chard, coarsely chopped
• Pinch kosher salt

Place the olive oil in a medium sauté pan and set over medium heat. Add the greens and salt and sauté until the greens are wilted and tender, 3 to 4 minutes. Keep warm until ready to use.

Poached Eggs

• 8 eggs
• 2 teaspoons white vinegar

Bring a 2-quart saucepan of water and the vinegar to a simmer over medium heat. Once simmering, crack two eggs at a time into the water and cook until the whites are cooked and the yolk is still runny, 3 to 4 minutes. Transfer to a paper towel lined plate and keep warm. Repeat with remaining eggs.

To serve:
Divide the greens up among four shallow bowls. Top each with one portion of the grits. Top the grits with two poached eggs and pour the sauce around to finish. Serve immediately.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!