Eggs Creole

Directions

1. 1
   Bring water to a boil, gradually stir in grits and return to a boil.
2. 2
   Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until done.
3. 3
   Remove from heat and stir in sausage and next 3 ingredients.
4. 4
   Spoon into a lightly greased 13 x 9 x 2-inch pan; pressing firmly and smoothing surface.
5. 5
   Cover and chill 24 hours.
6. 6
   Turn grits out onto wax paper and cut out rounds with a biscuit cutter (reserve remaining for other use).
7. 7
   Sprinkle rounds with flour; combine egg and milk.
8. 8
   Dip into egg mixture and dredge in breadcrumbs.
9. 9
   Pour oil to 1-inch depth; fry grits in hot oil over medium heat, 1 to 2 minutes until lightly browned; drain on paper towels.
10. 10
    Place 2 rounds on plate and top with poached egg and Creole Sauce.