Saison Poached Eggs with Bloody Butcher Grits

Grits

1 cup of bloody butcher grits
1 stick of butter/ cut into quarters
Kosher salt and black pepper
1/4 cup grated singing brook cheese

Bring 2 quarts of water to a boil. Season with kosher salt lightly. Whisk in the grits and lower heat so the grits are cooking just above a simmer. Asthe grits thicken continue stirring every five minutes to prevent them from scorching. After 10 minutes of cooking add in the butter and continue cookinguntil the grits are soft. The entire process will take 20-30 minutes depending on the coarseness of your grits. Finish by correcting the seasoning withsalt and pepper and stirring in the cheese. Set aside and keep them warm while the eggs are poaching.

Poached Egg
This is a great use for left over saison that may have gone flat.

6 farm eggs
1 bay leaf
1 thyme sprig
1 tablespoon white vinegar

In a two quart sauce pot bring 6 cups of water to a simmer with 1-2 cups of classic or summer saison. Add in a vinegar, bay leaf and sprig of thyme andcook for just a few minutes to flavor your liquid. The water should be a medium simmer 200-205 degrees. Crack the eggs into the water evenly spaced aroundthe pot. Cook the eggs for 3-4 minutes for a perfect poached egg. While the eggs are cooking spoon roughly 4 oz of the grits into a bowl. Remove from theeggs from the water and place one egg on top of each dish. Garnish with garden chives and a few grains of sel gris.

Josh Feathers
Corporate Chef of the Main House