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.

Southwest Benedict with a Corn & Bacon Griddlecake

Southwest Griddle Cake Benedict_1090x720.jpg

Ingredients

Serves
1

Southwest Benedict Ingredients

2 each

Corn & Bacon Griddlecake (recipe below)  

Southwest Benedict Ingredients
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

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

Show ingredients

Directions

  1. 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.
  2. Cook the sausage patty according to the manufacturer’s instructions.
  3. Make the Hollandaise sauce according to the manufacturer’s instructions then add the diced green chilies to it.
  4. Sauté the poblano peppers and onions in a hot sauté pan with olive oil until tender, Season with salt and pepper.
  5. Poach the eggs.
  6. Peel, pit and fork smash avocado.
  7. 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.
Meal
Breakfast