Fleur de Lis

Fleur de Lis

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Sunday, January 11, 2015

Eggs Benedict served over Fried Green Tomatoes and Grilled Jalapeno Grit Cake


We absolutely fell in love with the Baked Jalapeno Cheese Grits .  The remainder chilled in the refrigerator overnight and were very easy to slice when cold.  I heated a little oil on the cast iron grill pan and then lightly browned the "grit cake."  That last green tomato that was sitting forlornly in the window sill?  I had to fry it with a cornmeal batter.  Then within minutes the hollandaise sauce was mixed in the blender and the egg was poached in about 3 minutes.  This beautiful breakfast was ready in about 15 minutes.  And it was absolutely delicious.  

I'll break down each step as we go.

Grit Cake:
After allowing the grits to chill overnight, cut a 3 x 4 inch rectangle (approximate size).  In a cast iron skillet, heat 1 t. oil.  When the oil gets hot, carefully place the grit cake in the skillet and let brown for 2 - 3 minutes.  Carefully turn the grit cake and brown the other side for the same time.  Remove from skillet and set aside.

Fried Green Tomato Slices:
Wash the tomato and trim ends.  Slice into 1/4 inch slices.  Dredge in a cornmeal mixed with a little salt and pepper.  Add a little more oil into the skillet and fry the tomato slices until golden brown on both sides.  Let drain on a paper towel lined plate.

Poached Egg:
Break the egg into a small bowl or ramekin.  Bring about 3 inches of water to a gentle simmer in a medium sauce pan.  Add 1 t. white vinegar to the water.  Gently pour the egg into the simmering water and using a spatula, swirl the water around to help the whites wrap around the yolk.  Let the egg cook for 3 - 4 minutes.  You will want the white to be cooked through and the yolk to remain running.  When the white is cooked, carefully remove from water and let egg drain on a paper towel lined saucer.

Hollandaise Sauce:
Melt one half stick butter.  Break an egg and separate the yolk from the white.  You will only use the yolk.

In a blender, add the egg yolk, 1 1/2 t. fresh lemon juice and 1/8 t. of cayenne pepper.  Pulse the blender a few times to combine those ingredients.

With the blender running on low speed, slowly pour in the melted butter.  The sauce will begin to emulsify (or thicken).  When all the butter has been added and the sauce has thickened add a little sauce and pulse to combine.  

Now it's time to assemble!  Place the grilled grit cake on a plate, top with the fried green tomato slices and the poached egg.  Drizzle the sauce over the top and add a few grinds of black pepper.

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