Jul 14 2026
Restaurants›Patio 44 Gulfport›Eggs Benedict* Recipe

Eggs Benedict* Recipe

Inspired by Patio 44 Gulfport
Time45m
Serves2

Leidenheimer New Orleans French bread with bacon, poached egg, topped with Hollandaise sauce, and served with Patio’s famous gouda grits and brunch potatoes

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Ingredients

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For the Eggs Benedict

For the Gouda Grits

For the Brunch Potatoes

Method

Preparing the Eggs Benedict

  1. 1

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from skillet and drain on paper towels.

  2. 2

    Poach the Eggs

    Fill a saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

  3. 3

    Toast the French Bread

    While the eggs are poaching, toast the slices of Leidenheimer French bread in a toaster or under a broiler until golden brown.

  4. 4

    Assemble the Eggs Benedict

    On each slice of toasted bread, layer a slice of bacon, followed by a poached egg. Drizzle with Hollandaise sauce and serve immediately.

Preparing the Gouda Grits

  1. 5

    Cook the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits and reduce to a simmer. Cook for about 20-25 minutes, stirring occasionally, until thickened.

  2. 6

    Add Cheese and Butter

    Once the grits are cooked, stir in the gouda cheese, butter, and salt until smooth and creamy.

Preparing the Brunch Potatoes

  1. 7

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, paprika, salt, and black pepper.

  2. 8

    Cook the Potatoes

    Spread the seasoned potatoes on a baking sheet in a single layer. Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes or until golden and crispy, flipping halfway through.

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