Annual Food & Drink Issue

Eggs Benedict Recipe for One

Breakfast Bash

It’s no secret that Chattanooga’s brunch scene is buzzing. Restaurants hope to satisfy customers’ taste buds with the classics, like bacon and eggs, along with more eccentric offerings – Fruity Pebbles pancakes, anyone? Fortunately for us, five local institutions have shared the blueprints to their beloved breakfast creations.

Be sure to set your alarm clock; these brunch recipes are worth getting out of bed for!

By Mary Beth Wallace

Photography by Lanewood Studio

State of Confusion

Confusion Benedict

Yields: 1 serving

Ward Southeard, Executive Chef

Confusion Benedict

State of Confusion

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Course Breakfast, Brunch

Cuisine American

Servings 1 serving

Ingredients

5 oz bologna, shaved thin (we use a house-made recipe)
1 English muffin
1 tbsp butter
2 eggs
2 fl oz hollandaise sauce
¼ tsp chives, sliced thin

Instructions

Cook shaved bologna (or protein of choice) in a heated pan until caramelized and hot, about 3 minutes.
Brush the English muffin with butter and cook on a griddle or pan until golden and soft.
Crack eggs in simmering water to poach; cook 3-4 minutes and then remove with a slotted spoon.
Plate the English muffin and place some cooked bologna on each half, making a hole to hold the poached egg. Place poached egg on the bologna and ladle hollandaise over the top of each egg. Top with chives. Serve with breakfast potatoes or hash browns.

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