We're not at Peso's anymore Cornbread Benedict

In Seattle we frequented many restaurants but our favorite breakfast joint was Peso's down in lower Queen Anne. We also rushed over to make the $6 breakfast special and cure our hangovers with white sangria. Living in Montana has made my pregnancy cravings almost impossible: how is Dale supposed to get me the habanero sausage benedict from Peso's when its almost 7 hours away! We got creative in the kitchen and were able to come up with something that not only hit the spot but was arguably better than anything I could have ordered out...so leave the pesos in your purse and give this recipe a shot!

This recipe involves a three step process: First poach the eggs, Second make the gravy, and Third prepare the plates. (If you dont have leftover cornbread feel free to make it, buy it from the store)



Cornbread Benedict with Spicy Gravy
Serves 2 very hungary appetites

4 slices of cornbread (we had leftovers on hand, but you can make them using any recipe)
1 Roma tomato diced
Handful of chopped of Cilantro
Sour Cream (optional)
4 eggs
1 tbls of white vinegar
2 cups of milk
2 tbls of flour
2 tbls of butter
1 tsp of pepper
1 tsp of salt
dash of paprika
dash of garlic seasoning
dash of bacon salt (optional, my husband is addicted!)
dash of Siriacha sauce (or any other hot sauce)

1. First, poach the eggs, if you havent done this before: Fill a saucepan with 1 1/2 inches of water add vinegar and bring to a gentle boil. When the water comes to a low boil, crack one egg into a bowl and gently drop the egg into the water. Do the same with the second, third, and fourth. (Youtube videos help a lot if you are a novice egg poacher!) Cover the pan and let the eggs simmer for 2-4 minutes until the whites are set and the yolks are still jiggly. Drain the eggs on a papertowel being careful not to break the egg.

2. To make the sauce, melt butter in a pan. And then stir in flour, salt & pepper. Add the milk, spices, and hot sauce and stir over med heat until the sauce becomes thickened and gravy like. (About 9 minutes)

3. On 2 plates, cut cornbread in half, top with a little butter and heat in the microwave until warm. Top each plate of cornbread with two poached eggs. Add gravy to each plate and top with tomatoes and cilantro and a dash of sour cream.

4. Enjoy with a cup of coffee and a mimosa!