I like Eggs Benedict, but I wanted to put something on the bottom besides bread. Also, I didn't want to go through the trouble of making my own hollandaise sauce. This recipe was adapted from a few different places.
Sauce
1/3 cup mayonnaise
1/3 cup sour cream
2 tsps Dijon mustard
1 tbsp lemon juice
dash cayenne pepper, salt and pepper
1 tbsp hot water
Mix all of the above in the top of a double boiler. Heat for about 8 minutes over simmering water, stirring occasionally. The sauce will thin out as it warms up. Thin with more hot water if necessary.
Polenta
2 cups water
1/2 cup cornmeal
1/2 tsp dried oregano (or your favourite herb. Tarragon goes great with eggs.)
Boil water. Whisk in cornmeal. Mix in oregano. Turn down heat and cook until done, whisking occasionally. About 5-8 minutes.
Other ingredients
Eggs (2 per person, poached)
Bacon (Canadian or side), cooked
Cheddar cheese, sliced
Assembly
Spoon out cooked polenta onto plates.
Top with slices of cheddar cheese, slices of bacon and finally the eggs.
Spoon sauce over eggs.
Enjoy!
I've made many variations of the above. Once I made a pizza version using turkey pepperoni and mozzarella cheese instead of the bacon and cheddar. It was yummy. I've also been thinking of using cooked spinach in place of the meat.
What a great idea using polenta. That makes it gluten-free which is something I'm always interested in because my husband has celiac disease. And it sounds divine.
ReplyDeleteThat looks and sounds great. What a cool idea to use polenta!
ReplyDeleteI'm with the others -- what a great idea to use polenta. Not only does it taste great but it adds color.
ReplyDelete