Italian Style Egg Benedicts

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I don’t always make fancy breakfast but when I do, I go all the way in. These “Italian Style Eggs Benedict” are going to blow your mind. They are not only beautiful but also packed with tons of flavor and textures. Just like I like my food. I replaced the English muffins with crispy, gluten free polenta cakes and drizzle the poached eggs with basil pesto. A touch of salty parmesan cheese and oh, boy! you are in for a scrumptions meal.

What you need to make “Italian Style Eggs Benedict”

Grits. You can always use leftover grits, or you can make them ahead of time for this recipe.

Butter. If you are cooking the grits.

Salt and pepper.

Oil for frying

Canadian Bacon. I made the polenta cakes the same size as the bacon so you can get a little of everything in ever bite.

Eggs. Fresh is possible but if you can’t get fresh eggs, I will show you a trick to make the perfect poached egg with whatever eggs you have. Look for the Tips and Tricks section below.

Basil pesto. If you want to take a shortcut this is it. Store bought pesto is just as good as homemade pesto. You can find in at any grocery store.

Parmesan Cheese. Freshly grated, please.

Helpful Tips and Tricks

I like to make the polenta cakes thin because I find them crispier. Layering two thin polenta cakes give this dish extra texture and crispiness. Keep in mind the larger the baking dish the thinner you will spread the grits.

If you don’t have fresh eggs here is a tip for you: Crack the egg into a small strainer. This will drain any excess water and you will be left with a clean egg. You would be surprised at the amount of water store bought eggs have. Transfer your egg into a small bowl and gently drop it in the hot water.

Poaching eggs could be a little challenging and requires time and patience. If you are not up to the task but still want to enjoy this delicious dish, a sunny side up egg would be just as delicious and beautiful


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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