It’s time for a giveaway again! All you have to do is leave a comment at the end of this recipe, and all of the ones I post before Jan 2nd, and I will put all your names in a hat, and the lucky winner will receive a Silpat Mat! If you don’t have one of these wonderful inventions, you will be so happy! Or if you do, you can always use more than one. They are perfect for baking, you put it right on your cookie sheet and nothing sticks to your pan or your baking goodies! Wash and dry, and you’re ready to use again and again. I was watching Julie and Julia yesterday, which by the way, as you can imagine, it’s one of my favorite movies. I love both of their passions for cooking and blogging. One of Julies quotes in the movie is, ” it really doesn’t count if your Mother leaves a comment,” however, thank you Mom, for always leaving a comment. I want to thank all of you that regularly leave a comment and have been following me since the start. You have no idea how much it means to me. For those of you that have never left a comment, I would love to hear from you, its so easy, just click comments at the end of the recipe. I really would love to turn this into a business, and the more comments I get, the more advertising, and recognition I will receive. Also I would love to Thank Devin Brown for improving and updating my site! You can now subscribe to all my new posts, they will go straight to your email. Thanks for all your support. Now, onto this delicious recipe that I created, with the help of Ashlee Martin. It starts out with fresh Cast Iron Skillet Corn Bread, topped with bacon, tomato, jam, poached eggs, blender hollandaise, and topped with two slices of crispy bacon. It’s a combination of sweet and savory, and the perfect breakfast for a lazy weekend morning, or Christmas. Two of these recipes are already on my site. I will give you the link. This is a jackpot for all of you, you will get 4 recipes on this one blog. I will pick the winner for the Silpat Mat on January 2nd, so post your comments on this recipe, and my upcoming blogs for more chances to win!
Tomato, Bacon, Cornbread, Eggs Benedict
Recipe by Stacey Evans and Ashlee Martin
Serves 2 or 4: two each, or one each for four people.
The Recipe for the Cornbread and the Tomato Bacon Jam, serves 8 to 10 people. You can always freeze the cornbread. You can have the Tomato, Bacon, Jam, on hand for Holiday appetizers with crackers. It makes the perfect dip! I will post the links for the above recipes and the Blender Hollandaise. You will need the following ingredients for the Benedict. If you really don’t want to make the cornbread, I’m not against Jiffy, or you could just use English muffins! But you have to make the Tomato, Bacon, Jam, and the Blender Hollandaise, don’t be intimidated by it, it’s so easy!
Recipe adapted from Alex Guarnaschelli
Serves 8 to 10
1. 1 1/4 cups ground cornmeal
2. 3/4 cup all purpose flour
3. 1/4 cup sugar
4. 1 tsp sea salt
5. 2 tsp baking powder
6. 1/2 tsp baking soda
7. 1/3 cup whole milk
8. 1 cup buttermilk
9. 2 eggs, lightly beaten
10. 1 1/2 sticks salted butter, melted.
Preheat the oven to 425 degrees and place a 9 inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving 2 Tbs for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve. You can serve this with chili too! If you’re using it for the above recipe, use a three inch round cookie or muffin cutter and cut into circles for the bottom of your benedict. For two servings you will need four circles of cornbread. Place two on each plate.
Ingredients for Bacon Tomato Jam:
This makes a great appetizer to have on hand, when those unexpected guests arrive for the holidays.
Recipe by Ashlee Martin
Serves 8 to 10
For the Eggs Benedict you will want 3 Tbs on each cornbread round.
1. 16 slices crispy cooked bacon, 8 for the Jam and 8 for garnish
2. 1 onion diced
3. 2 lbs Roma Tomatoes diced
4. 2 dashes hot sauce
5. 1 1/2 tsp sea salt
6. 1/4 tsp pepper
7. 1 cup granulated sugar
8. 2 1/2 Tbs apple cider vinegar
This link includes the grilled cheese sandwiches too, if you make the appetizer part. Otherwise just make the Tomato Bacon Jam, it’s also great just with crackers, besides this benedict. Place 3 Tbs on each cornbread round.
Ingredients for Poached Eggs:
1. 4 eggs
2. 2 Tbs vinegar
In large pot boil water, turn down to a simmering boil over med high heat and add vinegar. Crack eggs into individual bowls and lower eggs gently into simmering water. When they float to the top they are done. Scoop out with a slotted spoon and place on top of the Tomato Bacon Jam and Cornbread.
1. 3 egg yolks
2. 2 Tbs Fresh lemon Juice
3. pinch cayenne
4. 1/4 tsp sea salt or more to taste
5. 1 1/2 sticks salted butter melted
6. 1/4 tsp Dijon mustard
Pour Hollandaise over the top of the poached eggs, sprinkle with paprika and top with 8 slices of bacon, two on each egg.