Italian Style Eggs Benedict
Perfect for a lazy morning or your next special occasion, eggs Benedict never disappoints. Our recipe puts an Italian spin on the classic dish using polenta cakes instead of the traditional English muffins and swapping out hollandaise sauce for pesto. Try is out at your next weekend brunch!
Ingredients
For the cakes:
- Leftover grits (or if making from scratch recipe is as follows)
- 1 cup Professor Torbert’s Orange Corn Grits
- 4 cups water
- ½ tablespoon butter
- Salt and pepper to taste
- 1-2 tablespoons olive oil
For the eggs:
- 4 whole eggs room temperature
- 1 tablespoon white vinegar
- 4 slices Canadian bacon
- Basil pesto sauce (can be store bought or homemade)
- Grated Parmesan cheese
Method of Preparation
Polenta cake directions:
If making the grits, cook per package and let them cool slightly.
- Line an 8×8 baking dish with plastic wrap and add the grits. Spread them evenly on the baking dish. Chill for a couple hours or overnight.
- When ready to make the polenta cakes turn the oven to “warm” setting (about 200 degrees). Remove the grits from the baking dish and transfer to a cutting board. Using a round cookie cutter, cut out 4 cakes.
- Heat a large skillet medium high heat and add the oil. Carefully place the cakes on the skillet and cook until golden brown and crispy, about 5 minutes per side. Transfer the cakes to a baking sheet and keep warm in the oven while you cook the bacon and poach the eggs.
Eggs Benedict directions and assembly:
- Clean the skillet with a paper towel and add 1 tablespoon of oil. Place the slices of Canadian bacon and cook until done turning a few times while cooking. Transfer to the over to keep warm.
- Fill a medium pot with water, about 3/4 full and bring to a rolling boil. Add the white vinegar.
- Crack the eggs (one at a time) into a small bowl making sure there are no shells, and the yolk is intact. Create a vortex by stirring the water with wooden spoon. Carefully drop the egg into the center of the vortex and cook undisturbed for 4 minutes. Cook one egg at a time. Using a slotted spoon, fish the egg out and transfer to a paper towel to drain. Sprinkle with salt.
- Serve immediately.
Notes: The thinner you make the polenta cakes the crispier they will be. Layering two thin polenta cakes give this dish extra texture and crispiness. Keep in mind the larger the baking dish the thinner you will spread the grits.
Poaching eggs can be a little challenging and requires time and patience. A sunny side up egg would be just as delicious and beautiful.
