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Italian Eggs Benedict



Italian Eggs Benedict

Here's a chance to get a sneak peak at one of the new breakfast entrees coming to Cedars Cafe menu, which will make it's debut in the next few months.

The Italian Benedict has the comforting aspects of polenta which is similar to grits, a nice richness from the vodka cream sauce, along with the rich buttery, citrus flavors from the hollandaise sauce.

Herbed Polenta Sticks: (adapted from Chef Gerald Schultz's recipe)

2 ounces butter

1 teaspoon fresh shallots, finely chopped

1\2 teaspoon fresh garlic, finely chopped

1 teaspoon fresh rosemary, finely chopped

1 teaspoon fresh thyme, finely chopped

1 1\2 cups yellow polenta

1 cup shredded Parmesan

4 cups water

Oil to fry polenta sticks

Method: In a sauce pan melt butter over medium heat, then add garlic, shallots, rosemary and thyme. Continue sautéing for 3 minutes, stirring constantly.

Add water and bring to a boil. Reduce heat to low, add polenta and cook for 20 to 25 minutes, stirring constantly until the polenta is thick and pulling away from the pan sides.

Add shredded cheese and blend until incorporated.

Turn out polenta onto a well-greased cookie sheet and spread evenly to a 1\2 inch thickness. Reserve uncovered in the refrigerator to cool (as the polenta cools it will harden). Once cooled, trim the edges and cut the polenta into 4 inch by 1\2 inch rectangles. Cover and freeze overnight.

To Cook Polenta Day of: Dust 10 polenta sticks with flour. Deep or pan fry the sticks until golden brown on all four sides. If deep frying heat oil to 350 degrees, or pan-fry over medium heat until oil shimmers (before it starts smoking).

Vodka Cream Sauce:

4 ounces favorite unflavored vodka (we use Stolichnaya)

4 ounces heavy cream

14 ounce marinara sauce (store purchased)

1\2 tablespoon chicken stock ("Better than Bouillon" found at your local store)

2 ounces Parmesan cheese

Method: Place all ingredients except parmesan cheese in a medium size sauce pan over medium heat and bring to a simmer. Cook for 10 minutes, allowing the alcohol to burn off. Then, slowly add the cheese, whisking continuously until melted. Turn heat to low and reserve sauce for service.

Blender Hollandaise

4 egg yolks

3 tablespoons lemon juice

2 dashes cayenne or Tabasco sauce

1\4 teaspoon Dijon mustard

Method: Place egg yolks, mustard, lemon juice, and cayenne or Tabasco into a blender. Cover and pulse for 5 seconds. Melt butter in a sauce pan on medium low heat until hot (do not brown). Set the blender to high and slowly pour in a thin stream of butter until fully incorporated. Add salt and white pepper to taste. Keeping it warm until service.


4 large eggs

Method: Poach eggs for 2 to 2 1/2 minutes (this will keep the yolks on the runny side). Remove the poached eggs with a slotted spoon and transfer to a plate with on it paper towel to absorb the excess poaching liquid.

Plating: With a ladle, pour 2 to 3 ounces of vodka cream sauce onto the plate center and spread out in a circular motion. Place two polenta sticks approx. 3 inches apart on top of the sauce (laying north to south). Add 3 additional polenta sticks on top of the first two laying east to west (log cabin style). Finish by placing two poached eggs on top and ladling 2 ounces of hollandaise over each egg. Garnish with fresh basil leaves.

Enjoy a new twist on the classic Eggs Benedict!


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