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    You are in: Home / Recipes / Southern Eggs Benedict Recipe
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    Southern Eggs Benedict

    Southern Eggs Benedict. Photo by PaulaG

    1/2 Photos of Southern Eggs Benedict

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    PJ99's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Pan fry the grit cakes in butter and oil until slightly brown.
    5. 5
      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.
    6. 6
      Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
    7. 7
      Pour Remoulade over stack and sprinkle with paprika.

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    Ratings & Reviews:

    • on October 30, 2011

      55

      I am delighted to be the first reviewer of this delicious recipe. The recipe was reduced to 2 servings and made an elegant brunch for DH and me. A couple of changes were made based on ingredients on hand. I did not have country ham but used a small ham steak cut into fourths. Instead of the small shrimp I sauteed a couple of tail on medium shrimp in butter and olive oil and garnished the completed dish. The shrimp were dusted with Cajun seasoning prior to cooking. I used Microwave Poached Eggs to poach the eggs. This is rich but delicious. Made for PAC Fall 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    63%
    Total Fat 36.9 g
    56%
    Saturated Fat 13.7 g
    68%
    Cholesterol 266.2 mg
    88%
    Sodium 1358.3 mg
    56%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.4 g
    9%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    shrimp

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