Eggs Benedict* Recipe

Toast bread and cook bacon

Preheat oven to 400°F (200°C). Arrange Leidenheimer French bread slices on a baking sheet, brush lightly with the 2 tbsp softened butter, and toast in the oven 6–8 minutes until golden. Meanwhile, place bacon slices on a separate baking sheet lined with foil and bake 12–15 minutes until crisp. Drain on paper towels and keep warm.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer (not a rolling boil). Add 2 tsp white vinegar. Crack each egg into a small cup. Stir water to create a gentle whirlpool and slip 1 egg at a time into the center; cook 3–3.5 minutes for set whites and runny yolks. Remove with a slotted spoon to a paper towel-lined tray. Keep warm in a bowl set over a pan of warm water if needed.

Assemble Eggs Benedict

Place two toasted bread slices per serving on plates. Top each slice with 1 slice of bacon. Place one poached egg on top of each bacon-topped bread slice. Spoon Hollandaise over each egg (see Hollandaise directions). Sprinkle with chopped chives and freshly ground black pepper. Serve with gouda grits and brunch potatoes.

Make hollandaise (double boiler or blender method)

Whisk together 4 egg yolks, 2 tbsp lemon juice, 1 tsp Dijon mustard, and a pinch of the 1 tsp salt in a stainless bowl. Set the bowl over a saucepan of barely simmering water (bowl should not touch the water). Whisk constantly until mixture thickens and is warm (about 3–4 minutes). Remove from heat. Very slowly drizzle in the 10 tbsp hot melted butter while whisking constantly until sauce is thick and emulsified. Season with 1 tsp black pepper and, if using, 1 tsp cayenne. Keep warm by placing the bowl over warm (not hot) water; if sauce becomes too thick, whisk in 1 tsp warm water at a time to reach desired consistency. Alternatively, for a blender hollandaise: blend yolks, lemon, mustard; with blender running, slowly stream in hot melted butter until emulsified; season as above.

Cook grits

In a medium saucepan bring 3 cups water and 1 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender — about 20–25 minutes (shorter if using quick grits; follow package times). If mixture becomes too thick, stir in up to 1/2 cup additional water or milk.

Finish grits

When grits are tender and creamy, stir in 1 cup shredded aged gouda, 1 cup whole milk, 2 tbsp butter, 1/2 tsp black pepper. Adjust salt to taste. Keep warm until plating.

Par-cook potatoes

Bring a pot of salted water to a boil and add the diced Yukon Gold potatoes. Parboil 6–7 minutes until just tender but not falling apart. Drain and let steam dry for a minute.

Sauté potatoes

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add parboiled potatoes in a single layer and cook without stirring 3–4 minutes to develop a crust. Stir and continue to cook another 6–8 minutes until golden and tender. Add 1/2 diced yellow onion and 1 tsp minced garlic, cook 2–3 minutes until softened. Stir in 1 tsp fresh thyme leaves, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm for plating.

Spoon a generous portion of warm gouda grits and a portion of brunch potatoes onto each plate beside the two assembled Eggs Benedict halves. Drizzle additional Hollandaise over the eggs if desired. Sprinkle each plate with chopped fresh chives and serve with lemon wedges on the side.