1/2 Photos of Southern Eggs Benedict
24 hrs 30 mins
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.
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Units: US | Metric
- 1The 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.
- 2The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
- 3Cut 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.
- 4Pan fry the grit cakes in butter and oil until slightly brown.
- 5Cut 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.
- 6Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
- 7Pour Remoulade over stack and sprinkle with paprika.
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Nutritional Facts for Southern Eggs Benedict
Serving Size: 1 (305 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 527.0
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 13.7 g
- Cholesterol 266.2 mg
- Sodium 1358.3 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 1.5 g
- Sugars 2.4 g
- Protein 20.2 g
The following items or measurements are not included: