Monday, August 6, 2012

Crispy Grits Cakes Eggs Benedict with Lemon Aioli

First on the list of plans on Sunday morning wasn’t a dinner plan, it was a brunch plan!  Last week some silky parmesan cheese grits accompanied dinner one evening…some were leftover.  Of course, that too was planned.  The leftover grits were spread into an oiled pan to about 1/4” thick, covered tightly with plastic wrap and refrigerated until Sunday morning.  Cut into rounds and crisped in the skillet, they made a beautiful base for Eggs Benedict!

I’d intended to make a homemade hollandaise, but the morning was just too damned busy (you know how THOSE Sunday mornings are!) so I cheated.  Instead of hollandaise, I made a quick lemon aioli to drizzle over top of the eggs.  What’s hollandaise but egg yolks, butter and seasonings in an emulsification and what’s mayo but egg yolks, oil and seasonings in an emulsification?  Yeah…you see where I’m going with this.  The result?  Fantastic!

Here's the dish:

Crispy Grits Cakes Eggs Benedict with Lemon Aioli

  • 2 grits cakes - cut into rounds 3-4" in diameter with a BIG biscuit or cookie cutter
  • 2 slices Canadian bacon
  • 2 slices tomato, good, fresh summer ones!
  • 2 eggs, poached however you do yours

  • 1/3 cup mayonnaise
  • 1 lemon, juiced
  • 1 teaspoon dry mustard, Colemans!
  • just a pinch of cayenne

Preheat a skillet, add a drizzle of vegetable oil and sizzle up the Canadian bacon and the cheese grits rounds in the same pan.  When done, place one round topped with the Canadian bacon on each serving plate.  Top each with a tomato slice and a poached egg.  Drizzle with lemon aioli and serve!
Aioli:  Blend well the mayo, lemon juice and dry mustard.  Warm in microwave - just take the chill off.  

Don't have a cheese grits recipe?  Here's the one I used:

Parmesan Cheese Grits

  • 1 cup yellow corn grits - I used Bob's Red Mill
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 3 T. butter
  • 1/2 cup freshly grated parm - I used the good stuff, Parmaesano Reggiano
Bring broth and cream just to a boil.  Whisk in the grits very slowly and continue whisking constantly until they're all in.  Lower the heat to medium and continue stirring occasionally until the grits are creamy and completely cooked - maybe 15-20 minutes.  Stir in butter completely, then the parm - again, completely.  

Grits will be thick!  They will pop and bubble!  Be very careful and don't get burned. Enjoy as a side with anything grilled or whatever strikes your fancy....use the leftovers to make the crispy grits cakes!

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