Shrimp and Grits Eggs Benedict
A southern twist on a classic breakfast dish, combining creamy grits, succulent shrimp, and perfectly poached eggs topped with a rich hollandaise sauce.
Ingredients - Serves 4
- Chives - For garnish
- Hollandaise sauce - 1 cup
- White vinegar - 1 tablespoon
- Eggs - 4, for poaching
- Shrimp - 1 pound, peeled and deveined
- Butter - 2 tablespoons
- Salt - 1 teaspoon
- Water - 4 cups
- Grits - 1 cup
Let's Get Started
- In a medium saucepan, bring water to a boil. Add salt and slowly stir in grits. Reduce heat to medium-low; cover and cook for 20 minutes or until thickened, stirring occasionally.
- While the grits are cooking, melt the butter in a large skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
- Fill a large saucepan with water, add the vinegar, and bring to a simmer over medium heat. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes for a soft yolk, or longer for a firmer yolk. Using a slotted spoon, remove the eggs from the water and drain on a paper towel-lined plate.
- To assemble, divide the cooked grits among four plates. Top each with a portion of the cooked shrimp, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chives. Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 600
- Fat: 35g
- Carbs: 40g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 5g
.jpg)
