Backstreet Benedict* Recipe

Time45m

Serves4

cheddar chive biscuits, poached eggs, aged Virginia ham, Hollandaise, grits, asparagus (add brisket $8, cured salmon $9 or crab cakes $15)

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Ingredients

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1
Prepare Grits
In a medium saucepan, bring 4 cups of water to a boil. Add 1 cup of grits and reduce heat to low. Stir occasionally for about 20-25 minutes until thickened. Season with salt and pepper to taste.
2
Cook Asparagus
While the grits are cooking, trim the asparagus and steam or blanch them in boiling water for about 3-5 minutes until tender. Set aside.
3
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and place on a paper towel to drain.
4
Assemble Benedict
On each cheddar chive biscuit, layer a slice of aged Virginia ham, followed by a poached egg. Drizzle with Hollandaise sauce and serve alongside grits and asparagus.