Southern Eggs Benedict

Total Time
24hrs 30mins
Prep 24 hrs
Cook 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.

Ingredients Nutrition

Directions

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

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.

PaulaG October 30, 2011