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Birmingham Benedict Recipe

Name: Ironwood Kitchen & Cocktails Birmingham Benedict Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups white cheddar cheese, shredded; 1 cups grits; 4 cups water; 2 tbs butter; 1 tsp salt; 1 tsp pepper; 0.5 cups cornmeal; 1 large egg, beaten; 4 cups collard greens, chopped; 2 tbs olive oil; 3 cloves garlic, minced; 1 cups chicken broth; 1 tbs vinegar; 0.5 tsp salt; 0.5 tsp pepper; 3 large egg yolks; 1 tbs lemon juice; 0.5 cups butter, melted; 1 tbs Tabasco sauce; 0.25 tsp salt; 4 slices smoked bacon; 4 large eggs

Inspired by Ironwood Kitchen & Cocktails

Time1h

Serves4

Crispy White Cheddar Grit Cake, Bangin’ Bama Collards, Poached Egg, Tabasco Hollandaise, Smoked Bacon

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Ingredients

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Grit Cake

1 cups white cheddar cheese, shredded

1 cups Grits

4 cups water

2 tbs Butter

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

1/2 cups Cornmeal

1 large egg, beaten

Collards

4 cups collard greens, chopped

2 tbs olive oil

3 cloves Garlic, minced

1 cups Chicken broth

1 tbs vinegar

1/2 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

Hollandaise

3 large egg yolks

1 tbs ReaLemon lemon juice

1/2 cups Butter, melted

1 tbs Tabasco sauce

1/4 tsp Celtic sea salt

Bacon

4 slices smoked bacon

Eggs

4 large Eggs

Method

Grit Cake Preparation

Cook the Grits

In a pot, bring the water to a boil. Stir in the grits, salt, and pepper. Reduce heat and simmer for about 20 minutes until thick.

Add Cheese and Cornmeal

Stir in the butter, shredded white cheddar, cornmeal, and beaten egg into the cooked grits until well combined.

Chill and Cut

Pour the mixture into a greased dish and let it cool in the fridge for at least 2 hours. Once set, cut into squares.

Fry the Grit Cakes

In a skillet, heat oil over medium heat and fry the grit squares until crispy on both sides. Set aside.

Collards Preparation

Sauté Collards

In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Cook Collards

Add chopped collard greens and chicken broth. Simmer for about 30 minutes until tender. Stir in vinegar, salt, and pepper.

Hollandaise Preparation

Make the Hollandaise

In a bowl, whisk egg yolks and lemon juice together. Gradually add melted butter while whisking continuously until thickened. Stir in Tabasco and salt.

Eggs Preparation

Poach the Eggs

In a pot of simmering water, crack the eggs one at a time into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until whites are set.

Assembly

Plate the Dish

On each plate, place a crispy grit cake, top with sautéed collards, a poached egg, and drizzle with Tabasco hollandaise. Add crispy bacon on the side.