Egg and Grits Benedict Tower and My 2 New Specialty Items
In this video,I had not had any sleep hardly the night before. I was basically brain dead lol.
When you see me make the BBQ and slaw sandwich there is one part where you see or hear me suck something off my finger.
Needless to say, I should have gone and washed my hand immediately, but I kept going (lack of sleep and just yeah exhausted)
However I remembered it and that end of the sandwich instantly became mine. I would never serve that to another person. I mainly wanted you all to see how sandwich was made. Ordering more food service gloves as we speak from Amazon and some cut proof gloves after injuring myself pretty badly yesterday.
Anyway enjoy, and rest assured, this was a slip I made due solely to sheer exhaustion. In the middle of the video when I am just talking you will see I look like a woman who had little sleep. I waited till next day to get glammed up and shoot the intro and ending.
Piled high grits and Egg Tower
You will need
Large Eggs
Grits (cook them several hours to a day ahead and store them to make sure they thicken and firm)
Bacon or any meat you prefer
Pearl Onions
Tomatoes
Hollandaise Sauce
Balsamic Vinegar
Sugar
A dessert molder or measuring cup to shape the grits for the first bottom layer on top of the first slice of bread
and any type of bread so long as its Firm
I used Toasted Marble Rye
Cook the protein first (meaning whatever meat you chose,seasoned to your taste)
cover with foil and put away to keep warm.
Toast the Bread next, also cover and place aside
next you’ll want to do the Hollandaise sauce, you can make it or you can purchase at most grocery stores
Place in a saucepan, add some sugar not much and only for this recipe.
Then also add just a couple of drops of Balsamic Vinegar into it.
Wisk this with a wisker for a few minutes over low heat.
Next fry 2 eggs per plate, sunny side up soft. ( This dish is all about the delicious runny yolks) Cover and place aside
Now Begin the eggs,If you do not know how to poach an egg its pretty simple but does take precision. I now have an Egg Poacher machine.
But you normally would boil some water , then take a spoon and stir it creating a vortex (cyclone)in the pot then drop the egg in.
Only leave in for about exactly 2 minutes. Use a large spoon and carefully retreive your egg and place gently on a plate as to not burst the delicate runny egg.
I used 2 poached eggs per plate.
Ok you now have all you need to begin your tower.
First layer ,the first slice or it can be two side by side of your bread.
Next get the item you decided to use to mold and shape your firmed grits.
Place on top of the bread. Get a spoon and begin spooning the grits into the mold creator. Keep filling and pressing down till it packed nice and firm.
Carefully pull the mold shaper up and off. If you packed it correctly you should have a nice shaped layer of grits.
Next place the two fried eggs on top
Followed By another slice of Bread
Followed by spooned on top to fit the bread layer of grits.(still keep it neat)
Top with One of the Poached eggs.
Now at the base place your decorative and edible garnishes.
I placed ribbons of bacon all at the base of mine along with another poached eggs.
Some tomato slices and 2 raw oe steamed pearl onions.
Now get your sauce and drizzle with a spoon beginning on the top of tower
Do it gently so your tower doesn’t fall
Also add a little on all the garnish foods at bottom of plate.
Sprinkle Dried Parsley on last.
Enjoy.
NEXT UP WE HAVE MY LAST 2 SIGNATURE SANDWICHES WHICH WILL BE ADDED TO THE SAUCES BEST MENU TODAY!
(Will be added to the Specialty Items Tab on 1/12/2021
Needless to say, I won’t share all of the recipe for these.
But there is a video where you can see me make them…
And a couple of reference links from other posts here, of mine.
First up, FORGET THAT MCRIB..
let me introduce you to my version.. Sauces Best BBQ and Slaw Sub (THE SBS)
Made with slow cooked Beef Brisket and fresh made slaw, with dill Pickles and picked onion.
Followed by Sauces Best Linguine and Meatball Boat (The SLMB)
Made with Linguine,large meatballs, shrimp , provolone and mozzarella , topped w Parmesan flakes. All topped in
My version of Vodka sauce.
You can find these 2 sandwiches along with their 2 predecessors
The Sauces Best Breakfast Burger and the Sauces Best Giant Biscuit Burger on my Specialty Items Page along with Pricing.
**LINKS FOR REFERENCE**
To see how to make my meatballs
https://saucesbestcatering.com/charlene-of-sauces-best-catering-christmas-meal-2020/
To see my BBQ Sauce
https://saucesbestcatering.com/photos-and-menu-from-nov-8-platter-menu/
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