Jul 14 2026
Restaurants›Chef Art Smith's Homecomin'›Traditional Benedict Recipe

Traditional Benedict Recipe

Inspired by Chef Art Smith's Homecomin'
Time45m
Serves2

An oversized toasted English muffin topped with Canadian bacon, two over easy eggs and pimento hollandaise sauce. Served with a side of Bradley's grits.

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Ingredients

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For the Benedict

For the Pimento Hollandaise

For the Grits

Method

For the Benedict

  1. 1

    Toast the English Muffins

    Cut the English muffins in half and toast them until golden brown.

  2. 2

    Cook the Canadian Bacon

    In a skillet over medium heat, cook the Canadian bacon slices until heated through and slightly crispy, about 2-3 minutes per side.

  3. 3

    Fry the Eggs

    In a separate skillet, add a little oil or butter and fry the eggs over easy until the whites are set but the yolks remain runny, about 2-3 minutes.

For the Pimento Hollandaise

  1. 4

    Prepare the Hollandaise Base

    In a double boiler or a heat-proof bowl over simmering water, whisk together the egg yolks and lemon juice until the mixture is thickened and pale.

  2. 5

    Add the Butter

    Slowly drizzle in melted butter while continuously whisking until the sauce is thick and emulsified.

  3. 6

    Incorporate Pimento Cheese

    Remove from heat and stir in pimento cheese, salt, and black pepper until well combined.

For the Grits

  1. 7

    Cook the Grits

    In a saucepan, bring the water and salt to a boil. Slowly whisk in the grits, reduce heat to low, and cook, stirring frequently, until thickened, about 20-25 minutes.

  2. 8

    Finish Grits

    Stir in butter and cook for an additional minute or until creamy.

Assembly

  1. 9

    Assemble the Benedict

    On each toasted muffin half, layer slices of Canadian bacon, top with a fried egg, and generously drizzle with pimento hollandaise sauce.

  2. 10

    Serve with Grits

    Serve the assembled Benedict alongside a generous scoop of creamy grits.

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