SOUTHERN EGGS BENEDICT RECIPES

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SOUTHERN EGGS BENEDICT RECIPE - FOOD.COM



Southern Eggs Benedict Recipe - Food.com image

This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.

Total Time 24 hours 30 minutes

Prep Time 24 hours

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 cups cooked grits
4 eggs
1/2 lb country ham
1 tablespoon parsley (chopped)
1 garlic clove, minced
1/2 cup mayonnaise
1 teaspoon Tabasco sauce
1 tablespoon lemon juice
1 tablespoon creole mustard
36 small shrimp
1/2 cup heavy cream
1/2 tablespoon paprika

Steps:

  • The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
  • The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
  • Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
  • Pan fry the grit cakes in butter and oil until slightly brown.
  • Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
  • Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
  • Pour Remoulade over stack and sprinkle with paprika.

Nutrition Facts : Calories 412.4, FatContent 27.2, SaturatedFatContent 12.3, CholesterolContent 258.6, SodiumContent 1149.5, CarbohydrateContent 21.4, FiberContent 1.5, SugarContent 0.6, ProteinContent 20

EGGS BENEDICT CASSEROLE RECIPE | SOUTHERN LIVING



Eggs Benedict Casserole Recipe | Southern Living image

An elegant twist on a breakfast casserole, this Eggs Benedict Casserole is perfect for entertaining.

Provided by Emily Nabors Hall

Total Time 9 hours 0 minutes

Yield Serves 8

Number Of Ingredients 13

1 tablespoon vegetable oil 
8 ounces Canadian bacon slices, chopped 
6 English muffins, split 
1 bunch scallions, white and green parts separated 
6 large eggs 
2 cups whole milk
¾ teaspoon black pepper 
2 teaspoons kosher salt, divided 
1 cup unsalted butter 
6 large egg yolks 
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon Dijon mustard
¼ teaspoon paprika, plus more for garnish

Steps:

  • Heat oil in a large nonstick skillet over medium-high. Add bacon. Cook, stirring often, until lightly browned, about 4 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet. (Do not wipe skillet clean.) Return skillet to medium-high. Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet. Cook until toasted, about 1 minute. Let muffin halves cool slightly.
  • Chop English muffin halves into bite-size pieces. Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish. Sprinkle with cooked bacon. Finely chop white parts of scallions, and sprinkle over mixture in dish. (Wrap green parts of scallions in a damp paper towel; chill until ready to use.) Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl. Pour over mixture in baking dish; cover with plastic wrap. Chill at least 8 hours or up to 16 hours. 
  • Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until top is browned and casserole is set, about 40 minutes. 
  • Meanwhile, make hollandaise. Melt butter in a small skillet over medium-low. Keep butter hot over lowest heat (do not let it brown). Process egg yolks, lemon juice, mustard, paprika, and remaining 1 teaspoon salt in a blender on medium just to combine, about 5 seconds. With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid. Process until mixture is smooth and thick, about 1 minute.
  • Drizzle about ½ cup hollandaise over warm casserole. Finely chop reserved green scallion parts, and sprinkle over top. Sprinkle with paprika; serve with remaining hollandaise.

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