Monday, March 28, 2016

Hoppin' John Benedict

For Easter I made Hoppin' John  as a side dish, which is black-eyed peas, smoked ham and collards  greens slow cooked in the crockpot.

Soak the black-eyed peas overnight and place in the crockpot with the collard greens and smoked ham and a cup of water.

Basically, I made enough for a small army.

So for breakfast I made, Hoppin' John fritters with a poached egg and a Louisiana Hot Sauce aioli.

1 Cup of leftover Hoppin' John
1/4 cup flour
1 egg
Salt and Pepper to taste

Mix the leftover Hoppin' John with the 1/4 cup of flour and egg.

Mix well and let set covered for 30 minutes.

Heat oil in a cast iron fry pan to medium and plop a quarter cup of the mixture in the shimmering oil.

You should get four fritters. Awesome for a potluck or an intimate breakfast with someone you like.

Fry til crispy on one side then flip and repeat.

While frying the fritters, poach eggs for each fritter and make a spicy aioli sauce.

1/4 cup store bought or homemade mayonnaise
2 crushed garlic
10 drops of Louisiana Hot Sauce, depending on how spicy you like it
Salt & Pepper to taste

Once both sides of the fritters are crisp and the center is set, but springy plate up one or two fritters and place poached egg on top.

If you want to be fancy, drop a few small teaspoons of the spicy aioli around the plate and run a skewer through to make it look pretty and spoon the aioli over the poached egg.

Nom! Hoppin' John Egg Benedict!

The other fritters will keep in a container in the fridge and can be warmed to eat with the remaining aioli as a side at dinner or as lunch itself.

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