breakfast today: Southern Twist Eggs Benedict

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Eggs Benedict with a Southern twist!

Eggs Benedict with a Southern twist!

Eggs Benedict with a Southern Twist

Today at Stonehurst Place we’re serving Eggs Benedict with a Southern twist! Swap the English muffin for a crispy cornmeal-battered cheesy grits cake, tuck in some spicy chicken sausage crumbles, then add a fresh, broiled tomato on the side. We had a lot of Clean-Plate-Club members this morning!

~ Innkeeper Lori

 

Are you some one who wonders ‘WHAT is a Grit?”

We get a lot of you if you’re not from the South (of the US, obviously! ;) … here is a definition, courtesy of Wikipedia:

Grits refers to a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy.

Grits are similar to other thick maize-based porridges from around the world such as polenta. “Instant grits” have been processed to speed cooking.

The word “grits” derives from the Old English word “grytt,” meaning coarse meal.[1] This word originally referred to wheat and other porridges now known as groats in parts of the UK. Maizeunknown in Europe in the Middle Ages, is a food derived from corn (a New World plant) and “corn” had been used to describe wheat products in many European regions.”

 

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