Makes 4 Servings
Our chef Paul la Valley likes to get creative in the mornings. One day he came up with a Southern-style Eggs Benedict which he served with roasted new potatoes. It was really different, and guests enjoyed his new twist on an old favorite.
½ cup chicken stock
2 cups fresh collard greens or kale, coarsely chopped
½ teaspoon mixed fresh herbs, coarsely chopped
4 ounces roasted fresh corn
½ ounce chipotles in adobo sauce
6 ounces grits
4 strips bacon, cut in half
2 Tablespoons white or champagne vinegar
4 fresh eggs, preferably duck
1. Heat chicken stock gently in a large skillet; add greens and herbs, stirring well to moisten all, and braise over low heat about 45 minutes, until greens are fully wilted and flavorful. Strain the greens and season with salt and pepper. Set aside.
2. Place roasted corn, and chipotles in a small skillet and saute for 10 minutes, allowing the juice in the corn to release. Remove mixture to a blender or food processor bowl; process until smooth. Add salt and pepper to taste.
3. Cook grits according to package directions.
4. While grits are cooking, cook bacon to desired crispness.
5. Bring a large pot of water to a simmer over medium heat.
6. While water is coming to a simmer, assemble the plates by dividing the grits onto four plates, spreading them out to flatten slightly. Place two pieces of bacon over each pile of grits; top with greens.
7. Add vinegar to simmering water and stir well. Crack eggs carefully into simmering water and poach for 1 minute. Poach egg for a minute
8. Remove eggs with a slotted spoon and place one on each mound of greens. Drizzle with corn sauce and garnish with fresh herbs. Serve immediately and enjoy.