Southern Breakfast Recipe

Preparation Steps

1. 1

   Make the Herb Beer Biscuits

   Preheat the oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the herbs and slowly add beer (or buttermilk) until a dough forms. Roll out, cut into rounds, and place on a baking sheet. Bake for 15-20 minutes until golden brown.

2. 2

   Prepare the Braised Swiss Chard

   In a skillet over medium heat, add a little oil and sauté the tasso ham until crispy. Add the chopped rainbow swiss chard and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Cook the Popcorn Grits

   In a pot, bring 4 cups of water to a boil. Gradually whisk in the corn grits, reduce heat to low, and stir frequently for about 20-25 minutes until thickened. Add salt to taste and stir in Flory’s Truckle cheddar until melted.

4. 4

   Sunny Side Up Duck Eggs

   In a non-stick skillet, heat a bit of oil over medium heat. Crack duck eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

5. 5

   Assemble the Dish

   On a plate, place a serving of popcorn grits, top with braised swiss chard, a piece of tasso ham, and a sunny-side-up duck egg. Serve with a warm herb beer biscuit on the side and drizzle with Cholula hot sauce to taste.