Southern Benedict* Recipe

Name: Sovereign Remedies Southern Benedict* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 8 oz Cheshire Farms Pork Belly; 4 large Eggs; 1 cup Grits; 4 cups Water; 2 tbsp Butter; 1 tsp Salt; 3 large Egg Yolks; 1 tbsp Lemon Juice; 1 tsp Cayenne Pepper; 2 tbsp Olive Oil; 1 tsp Paprika; 2 tbsp Fresh Chives

Inspired by Sovereign Remedies

Time1h

Serves4

Cheshire Farms Pork Belly, Local Poached Eggs, Southern Hollandaise, Grit cakes

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Ingredients

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Ingredients for Southern Benedict

8 oz Cheshire Farms Pork Belly

4 large Eggs

1 cup Grits

4 cups Water

2 tbsp Butter

1 tsp Celtic sea salt

3 large Egg Yolks

1 tbsp ReaLemon lemon juice

1 tsp Cayenne pepper

2 tbsp olive oil

1 tsp Watkins paprika

2 tbsp Fresh Chives

Method

Directions to make Southern Benedict

Prepare the Grit Cakes

In a pot, bring the water to a boil. Add salt and slowly stir in the grits. Reduce heat and simmer for about 20-25 minutes until thickened. Stir in butter, then pour into a greased baking dish. Let cool and set, then cut into squares.

Cook the Pork Belly

In a skillet over medium heat, cook the pork belly until crispy and browned on both sides. Remove and let drain on paper towels.

Poach the Eggs

In a pot of gently simmering water, crack the eggs into individual bowls. Carefully slide the eggs into the water and poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Make the Hollandaise Sauce

In a bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until it thickens. Slowly drizzle in melted butter while whisking continuously. Add cayenne pepper, paprika, and season to taste.

Assemble the Dish

Place a grit cake on each plate, top with crispy pork belly, and carefully place a poached egg on top. Drizzle with Southern Hollandaise sauce and garnish with fresh chives.