Poached Eggs on Bacon and Cheese Grit Cake, Lemon Beurre Blanc Sauce

Poached Eggs on Bacon and Cheese Grit Cake Laced w/ Lemon Beurre Blanc Sauce

A Southern spin on a traditional poached egg classic

A unique recipe from the May 2012 issue of Southern Distinction magazine.

Bacon and Cheese Grit Cake

Servings: 4

  • 1 c. quick grits
  • 2 T. diced onion
  • 1 T. diced green bell pepper
  • 1 T. diced red bell pepper
  • 2 oz. shredded Asiago cheese
  • 1 oz. shredded cheddar cheese
  • 3 strips chopped bacon
  • 1 ½ c. water
  • 1 t. butter
  • Salt and pepper to taste

In a heavy saucepan, bring the water, salt, and pepper to a boil. Add your grits and slowly stir them until they are blistering. Saute peppers and onions with butter. Add chopped bacon. Fold these ingredients and the two types of cheese into the grits. Once all of your ingredients have been added, pour mixture onto a greased sheet pan to allow it to cool. Refrigerate for 45 minutes. Once cooled, using a ring pastry cutter, cut into individual portions. Before serving, brown the grit cakes on both sides in a heavy saucepan. 

*Preference of firmness of the grit cake depends on the amount of water used to make the grits. More water will create a less firm grit cake and less water will create a firmer grit cake*

Lemon Beurre Blanc Sauce

Makes: 1 qt.

  • 2 lbs. butter cut into 2 inch cubes and kept cold
  • 1 c. heavy cream
  • Fresh lemon juice from 2 whole lemons
  • Sea salt and white pepper to taste

In a saucepan, place 2 tablespoons of water and the lemon juice; bring the mixture to a boil. Reduce heat and slowly add the butter. Whisk mixture until it begins to emulsify (or until thickened). Continue to add butter, and keep an eye on the heat to make sure it stays constant and the butter doesn’t get too hot so as not to separate. When all of the butter is added, whisk in heavy cream and finish off with salt and pepper to taste.

Poached Eggs

  • 4 large eggs
  • 1½ t. distilled white vinegar
  • 4 c. water

In a medium saucepan, bring the water to a boil. Add vinegar. Break the eggs into 4 separate cups to ensure purity and wholeness of the egg. Carefully slide the eggs into the boiling water and vinegar. Poach them for 3 to 5 minutes. Transfer the eggs with a slotted spoon to a paper towel to drain. Season with salt and pepper to taste.

To assemble:

Place a poached egg on top of a bacon and cheese grit cake. Then to finish, lace it with the lemon beurre blanc sauce.