Southern Shrimp and Grits Eggs Benedict

Ingredients

Grits

1 cup

Water

4 cups

Salt

1 teaspoon

Butter

2 tablespoons

Shrimp

1 pound, peeled and deveined

Eggs

4 large

White vinegar

1 tablespoon

Hollandaise sauce

1 cup

Chives

2 tablespoons, chopped (for garnish)

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and slowly stir in 1 cup of grits. Reduce heat to medium-low; cover and cook for 20 minutes or until thickened, stirring occasionally to prevent clumping.
2. While the grits are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.
3. In a separate large saucepan, fill it with water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer over medium heat. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes for a soft yolk, or longer if you prefer a firmer yolk. Using a slotted spoon, remove the eggs from the water and drain on a paper towel-lined plate.
4. To assemble, divide the creamy grits among four plates. Top each serving with a portion of the cooked shrimp, followed by a perfectly poached egg. Generously drizzle with hollandaise sauce and garnish with freshly chopped chives. Serve immediately.