I have to be honest, I don’t like most Eggs Benedict. So many times it is an afterthought with thrown together ingredients and instant hollandaise sauce. Every now and then one stands out, but I think people have just grown complacent with what should be an amazing dish.
My recipe comes from a place of love and respect for ALL of the ingredients. Nothing is a throwaway, and certainly nothing comes from a packet. It takes a little planning and a bit of time, but your guests will remember this breakfast for a long time. Notice that there aren’t any quantities in this recipe. That’s because it will work for 2 or 20. Whether you are making a romantic breakfast for your favorite snuggle bunny, or a crowd of folks who are depending on you to come through for the most important meal of the day, the recipe scales wonderfully.
J-BAR-H CRISPY EGGS BENEDICT
- Cold Jalapeno Cheese Polenta, cut into cakes
- Minced Garlic
- Farm Fresh Eggs, ROOM TEMPERATURE
- Red Eye Gravy
- Home Grown Tomatoes, sliced
- Cook Bacon in Cast Iron Skillet until crispy, reserve drippings. Crumble & set aside.
- In a small saucepan make Red Eye Gravy from your favorite recipe, set aside
- Saute garlic just until fragrant in bacon grease & then throw in 1 handful spinach per serving & sauté until wilted. Set aside some place warm.
- IN A CLEAN SKILLET Melt butter in skillet until it just starts to brown and place polenta cakes carefully into the bubbling butter. Cook until you see the bottom edges beginning to brown. With a clean flat spatula, carefully get under the cake and turn. (It’s very important that the skillet be clean and the spatula be clean because the polenta really wants to stick to the skillet something fierce. It might take a few shots to get this right, but the mess-ups are just as tasty as the ones that work.) When the other side is finished browning, carefully remove to the center of the plate.
- In clean skillet, pour a few tablespoons of the bacon grease in and warm until shimmery. Cook the eggs until crispy around the edges and sunny side up in the middle. Season with salt & pepper. (one helpful trick if you are frying a whole mess of eggs is to crack them into a mason jar and then pour them into the hot skillet one at a time. Believe it or not the yolk and white stick together and it makes sure all your eggs cook about the same time.)
- Divide the spinach and place on top of the polenta cakes (you did put them on the plates right?)
- Place an egg on top of each cake & then a ladle of gravy over the top of each.
- Sprinkle the crumbled bacon over the whole thing and serve with the sliced tomatoes.