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Southwest Benedict with a Corn & Bacon Griddlecake
This bold version of the classic benedict explores the flavors of the American Southwest. Featuring a corn & bacon griddle cake with breakfast sausage, poblano peppers, and onions, a green chili hollandaise and smashed avocado.
Ingredients
SERVES: 1
Southwest Benedict Ingredients
| 2 each | Corn & Bacon Griddlecake (recipe below) |
| Southwest Benedict Ingredients | Jimmy Dean® Fully Cooked Pork Sausage Patties |
| 2 each | Egg, poached |
| 2 teaspoons | Olive Oil |
| ½ each | Poblano Pepper, stemmed, seeded, and sliced ¼ inch |
| ¼ each | Yellow Onion, medium, sliced ¼ inch |
| ¼ each | Yellow Onion, medium, sliced ¼ inch |
| 1 each | Hollandaise Sauce, prepared according to retail packet directions |
| 2 oz | Green Chilies, small diced. Drained |
| ½ each | Avocado, peeled, pitted and fork smashed |
Corn & Bacon Griddle Cake Ingredients – makes 4 cakes
| ½ cup | Jimmy Dean® Fully Cooked Hardwood Smoked 3/8" Bacon Pieces |
| ¼ cup | Yellow Onion, small diced |
| 48 g | All Purpose Flour |
| 24 g | Precooked White Corn Flour, like Maseca or P.A.N. |
| 1 tablespoon | Cilantro, fresh chopped |
| ½ teaspoon | Baking Powder |
| ¼ teaspoon | Salt |
| 1/8 teaspoon | Pepper |
| 1/3 cup | Milk |
| 1 each | Egg, large, beaten |
| 2 teaspoons | Vegetable Oil |
| ½ cup | Corn Kernels, frozen |
| ¼ cup | Pepper Jack Cheese, shredded |
Directions
- Make the Corn & Bacon Griddle cakes.
a. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp, and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the dish and set it aside.
b. While the bacon is cooking, combine the flour, cilantro, baking powder, salt, and pepper in a medium bowl. Stir in the milk, egg, and oil, just until moistened. Stir in the bacon mixture, corn, and cheese.
c. Heat and grease a griddle or large skillet. Pour a heaping ¼-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter. - Cook the sausage patty according to the manufacturer’s instructions.
- Make the Hollandaise sauce according to the manufacturer’s instructions then add the diced green chilies to it.
- Sauté the poblano peppers and onions in a hot sauté pan with olive oil until tender, Season with salt and pepper.
- Poach the eggs.
- Peel, pit and fork smash avocado.
- Assemble the benedict: Top two warm corn & bacon griddle cakes with sausage patty, sautéed poblano peppers and onions, smashed avocado, poached egg and green chili hollandaise. Garnish with reserved bacon mixture.
Application Uses
MEAL
Breakfast
