california benedict with polenta cake and orange basil bearnaise

Whille the traditional egg benedict is a breakfast staple, this california benedict is a dish in and of itself.

Served on a fried polenta cake, with slice avocado and proscuitto, the poached eggs are topped with an immersion blender bearnaise that swaps out cara cara oranges for lemons, and basil for tarragon.

It’s a dish that screams california. Southern, to be exact.

Ingredients:

12 oz cream

24 oz chicken stock

3/4 tsp salt

1 cup white corn grits (polenta)

2 Tbsp butter

avocado oil

1 small shallot

2 Tbsp basil (about 8 leaves)

3/4 cup melted butter

5 egg yolks

juice 1/2 cara cara orange

1/4 tsp salt

1/4 tsp white pepper

handful arugula

1 avocado, sliced

6oz proscuitto

4 eggs

Directions:

In a large sauce pan, bring cream, stock, and 3/4 tsp salt t a boil.

Add in grits, whisking to combine. Turn heat down to low. Cook on low for 30 minutes, whisking occasionally.

Remove from heat, whisk in 2 Tbs butter.

Pour into an 8x8 baking dish. Set aside to cool.

Once cool and warm, use a cookie cutter to cut 4 rounds.

Heat a cast iron skillet over medium high heat. Coat bottom with avocado oil, about 1/8 inch.

Add in polenta rounds, and fry until golden brown on both sides.

Remove from heat and set on paper towels to drain.

In a glass jar, combine shallot, basil, melted butter, yolks, orange juice, 1/4 tsp salt and 1/4 tsp pepper.

Use an immersion blender to combine sauce.

Heat a large stock pot 3/4 full of water, to boiling.

Crack eggs into individual bowls.

Add vinegar to water. Use chopsticks to create a swirl. Drop in eggs one at a time, continuing the swirling motion around the egg each time.

Set a timer for 3 minutes.

Sprinkle arugula at the bottom of each plate. Top with polenta cake, avocado slices, and proscuitto.

Remove poaced eggs with slotted spoon and ste ontop of proscuitto.

Pour bearnaise over top.