Eggs Benedict

Chef Rhett Dukes from Ross & Hall Kitchen + Beer Garden helps us celebrate National Eggs Benedict Day. The restaurant serves brunch made from scratch on Saturdays and Sundays.

Eggs Benedict

Poached eggs  2 each
Sausage patties  2 each 
Grit cakes  2 each 
Purple potato & bacon hash  4oz
Asparagus, sautéed  4oz
Hollandaise sauce  2 oz 

Egg poaching liquid:
Water  2 cups
White vinegar  1 Tbsp
Kosher salt  ½ Tsp

Bring water and vinegar to a boil and turn down to a simmer. Crack eggs directly into water. Once the whites have cooked through, scoop the eggs out with a slotted spoon.

Grit cakes:
Water  2 cups
Grits  ½ cup 
Butter  1 Tbsp
Minced garlic  1 Tsp
Kosher salt  1 Tsp
Cracked black pepper  ¼ Tsp
Shredded mozzarella  1 Cup
Shaved Parmesan   ½ Cup 

Bring water to a boil, stir in grits, butter, garlic, salt and pepper. Turn grits to low heat and stir frequently. When grits are cooked, turn off the heat and stir in the cheeses. Pour the grits into a pan to form the cakes. Let the grits cool. Once the grits are set, cut into squares. Pour 2 oz of oil in a non-stick pan and turn heat to medium. Dust the grits in corn starch and cook the cakes 3-4 minutes on each side.

Purple potato hash:
Purple potatoes (diced and roasted)  8 oz
Red potatoes (diced and roasted)  4 oz 
Yellow onions (medium, diced)  3 oz
Poblano peppers (medium, diced)  3 oz 
Bacon (cooked, chopped)  2 oz
Kosher salt  To taste 
Cracked black pepper  To taste

Sauté the onion and poblano in olive oil. Once caramelized, add the potatoes and bacon. Cook on medium heat for 10 minutes, stirring occasionally. Season with salt and pepper. 

Hollandaise sauce:
Egg yolks  4 each
White wine  ½ Tsp
White vinegar  ½ Tsp
Lemon juice  ¼ Tsp 
Tabasco  ¼ Tsp 
Worcestershire sauce  ¼ Tsp 
Clarified Butter  6 oz 

Crack the eggs into a stainless-steel bowl. Whisk the eggs with the wine, vinegar and lemon juice until it has thickened and almost doubled in volume. Put the bowl over a double boiler, continue to whisk rapidly, add the Tabasco and Worcestershire. Slowly whisk in the butter until it is all incorporated and season with salt and pepper.