GRITS BENEDICT

Last night I was thinking Eggs Benedict. But not Eggs Benedict. Something different. And so, rather than an english muffin topped with eggs and hollandaise sauce, I thought grits, which Senior loves. Junior Too protested the sauce on his grits since syrup is more his thing, but once he took a bite…  That’s all she wrote 🙂

Grits Benedict

1 envelope hollandaise sauce mix (I used Knorr brand)

1 cup milk

1 tbsp fresh lemon juice

1/4 tsp ground black pepper

3/4 cup diced ham

3 cups water

2 tsp butter

1/2 tsp sea salt

3/4 cup 5-minute grits

8 large eggs

1 avocado, peeled, pitted, and sliced thin

2 tbsp chopped fresh chives

1) In small saucepan, whisk hollandaise sauce mix with milk, lemon juice, and pepper; heat over medium high and, stirring often, bring to a boil; reduce heat to low and, stirring often, cook until sauce thickens, about 1 minute; stir in ham and reduce heat to lowest setting

2) To large skillet, add water to a depth of 2 inches and boil on high; reduce heat to low, crack and gently ease each egg into water; cook 5-7 minutes depending on desired doneness

3) Meanwhile, in medium-sized saucepan, stir together 3 cups water, butter, salt, and grits; bring to a boil over medium-high heat and cook, stirring often, 5 minutes; remove from heat

4) Divide grits between 4 plates and top with avocado, eggs, and ham-hollandaise sauce; sprinkle chives over all and serve immediately

Servings: 4

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4 thoughts on “GRITS BENEDICT

  1. You are so creative…I was afraid this was another Pope-Joke, “Ex-Benedict”.

  2. That looks wonderful! Never had a grits benedict before. What a great idea –delicious!

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