Southern Style Eggs Benedict

It's Sunday morning, and nothing beats a home cooked brunch with the family. This Southern style Eggs Benedict brings a creamy, decadent, and savory twist to the traditional. Bake a loaf of corn bread, top it with a poached egg, some peppers, onions, and avocados, and then homemade Hollandaise Sauce- it's heavenly and it's an accomplishment. 


Southern Eggs Benedict

..a Southern canvas

Some challenges to Eggs Benedict: poaching the eggs and making the Hollandaise Sauce. I'll reveal some tips that will make you swoon for some more. Trust me when you get this right, you'll waltz right into a twirl and two-step. 

Servings: 6

For the Hollandaise Sauce:

  • 6 egg yolks (keep the whites for an omelette for the next morning!) 
  • 3/4 cup (1.5 sticks) butter, melted 
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp lemon juice

1 loaf corn bread, cut into 6 slices (My favorite: Trader Joes Cornbread mix
12 eggs, poached
4 tbsp vinegar
1 tbsp olive oil
1.5 large red onion, sliced
1 green bell pepper, sliced
2 avocados, sliced
salt and pepper


I used the Trader Joe's Cornbread Mix and prepared it according to the package instructions. 

In the meantime, bring a wide pot of water and the vinegar to a boil.

While the water is boiling, heat a separate skillet with the olive oil. Place the onions and sauté till softened. Add the sliced green bell pepper and cook for another 5 minutes. Season with salt and crushed black pepper. 

The blender hollandaise sauce is SO easy- no double boiler and no chance of eggs curdling. In the container of a blender, combine the six egg yolks, lemon juice, cayenne pepper, and salt and pepper. Cover and blend for about 10 seconds. Set the blender on high speed, and slowly add the melted and hot butter to the egg yolk mixture in a thin stream. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. It will thicken almost immediately. Keep blending for about 30 seconds, and then keep aside, warm. 

Now it's time to begin poaching the eggs. Crack the fresh eggs individually in a small bowl- it makes the process easier. With a large spoon, stir the boiling water in a large, circular motion. When there is a tornado (aka whirpool in the water), slowly tip the bowl into the water to release the egg, one by one. The swirling allows the egg to wrap around itself as it cooks, keeping it together. Cook the eggs for about 2 1/2 to 3 minutes. Once cooked, transfer out using a slotted spoon on a paper-towel lined plate. You can trim the wispy edges using the edge of a spoon or small knife. 

Place a slice of the corn bread on the plate. Place two eggs per serving on top of the bread. Top with a generous spoonful of the onions and pepper mixture. Add a few slices of avocado, and then top with a heaping of the Hollandaise sauce. Sprinkle with some salt and pepper, if desired. 

Note: Ensure the eggs are hot and the Hollandaise sauce is warm before serving. If the eggs have cooled too much, before you're ready to serve, you can plunge the already poached eggs back into the hot water for a few seconds. Make sure to drain the excess water on a paper towel just before serving. In addition, keep the Hollandaise sauce warm by placing the blender container in a pan of hot water. You can store the leftover sauce in an airtight container in the fridge for next time! 


Mango Salad

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Enjoy the crunch of crisp vegetables and mango with a sweet and sour balsamic homemade dressing!

Preparation Time:
10 minutes



1 semi ripe mango
1 green bell pepper
1 red bell pepper
1 orange bell pepper
½ medium red onion
2 medium carrots
½ chopped green coriander

2 teaspoons balsamic vinaigrette
1 teaspoon olive oil
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon sugar
a pinch of red chilli powder


Julienne the three peppers into very thin pieces.
Chop the semi-ripe mango into small pieces.
Thinly slice the medium red onion.
Grate the carrots into long thin pieces.
Chop the green coriander.

To make the dressing, add the balsamic vinaigrette, olive oil, lemon juice, salt, sugar, and red chilli powder into a separate small mixing bowl. Whisk everything together to create the salad dressing.

Add the dressing right before serving the salad. Mix the dressing well in the salad and serve.

Tandoori Chicken

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Tandoori Chicken is mouthwatering and full of different spices! Enjoy with seasoned corn and savor the flavors!

Preparation Time :
Prep Time: 5 minutes. Inactive Prep Time: 4-5 hours. Cook Time: 10-15 minutes.

Servings :

Ingredients :

For the marinade:
16 ounce tub of sour cream
1 teaspoon salt
2 tablespoons (1 ½ inches) ginger shredded
4-5 cloves garlic grated
2 tablespoons lemon juice
½ cup chopped coriander
3 tablespoons of Tandoori Masala

5 pounds chicken thighs

Directions :

In a mixing bowl, mix the sour cream, salt, ginger, garlic, lemon juice, coriander, and the Tandoori Masala. To that, add the chicken and mix well so the marinade gets incorporated well into the chicken.
Store the marinated chicken in the refrigerator for at least 4-5 hours or overnight.

On a heated grill, place the chicken and grill until the chicken has turned to a dark orange brown and is fully cooked. Keep flipping the chicken until the chicken has been cooked thoroughly.

Serve the chicken with sliced onions and coriander for garnish.

For the corn, peel and place on top of the stovetop until the corn has been cooked. There are going to be popping sounds but that is okay.
Cut a lemon in half and place it on top of salt and red chili powder. Using the half cut lemon, rub against the corn to season the corn with the salt and red chili powder.


Vegetable and Goat Cheese Tarts

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Description :

Enjoy this baked dish filled with delicious flavors, veggies, and cheese! Enjoy!

Preparation Time :

Prep Time: 5 minutes
Cook Time: 15 minutes
Bake Time: 15 minutes

Servings :

4 – 6

Ingredients :

For the vegetables:
1 large onion
2 cloves garlic minced
2 medium red tomatoes
½ green bell pepper
½ tablespoon oregano
Salt and pepper
2 tablespoons Olive Oil

1 sheet puff pastry, defrosted
2 ounces garlic-and-herb goat cheese
2 ounces feta cheese
2 tablespoons freshly grated Parmesan cheese
½ tablespoon olive oil
2 tablespoons lightly chopped basil leaves
crushed black pepper

Directions :

Preheat oven to 400 F.

Slice the onion and mince the garlic. Add 2 tablespoons olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for about 10 minutes, stirring frequently, until all the onions are translucent.
Turn the heat to low and let the onion and garlic cook.

Slice the tomatoes and green bell pepper. Add to the onions and garlic. Add the oregano, ½ teaspoons salt and ¼ teaspoon pepper. Continue to cook for another 5-10 minutes until the tomatoes and green pepper are cooked well. Remove from heat.

Defrost puff pastry according to package instructions. Unfold the sheet of puff pastry and place on a baking sheet. Take the tines of a fork and prick the pastry. Then lightly brush the pastry with ½ tablespoon of olive oil. Sprinkle the 2 tablespoons of the grated Parmesan cheese on top of the pastry sheet. On top of the cheese, place the vegetable mixture. Leave about a ½ inch margin between the edge of the pastry sheet and the vegetables.

Crumble the 4 ounces of goat cheese and feta cheese on top of the vegetables. Place the lightly chopped basil leaves on top, and sprinkle with ½ teaspoon black pepper.

Bake at 400 F for about 15-20 minutes until pastry turns light golden brown. Cut and serve hot or warm. Enjoy!