I’m thinking about starting a grill-only blog.
I’m only half kidding.
Do your parents ever send you articles cut out from the newspaper? Yeah, like the real, delivered to your driveway, black + white newspaper. My parents have been sending me articles since I left for college. Which was 13 years ago [I just barfed in my mouth a little.]!!!
They don’t send them all the time but just when something reminds them of me. For example, they used to send me random articles about architecture. You know, when I used to do the whole architecture thing. Sometimes they send me cool things that are happening around Cleveland, possibly in hopes that I will move back. But now, most of the time they send me food articles and recipes. My mom is always trying to send me ideas for those frequent times I fall into a recipe rut.
Well, I have my mom’s stellar article clipping skills to thank for this grilled potato slab recipe. I would have never thought to cut them this way to put on the grill. Genius!
As soon as I saw the idea I knew I had to make something super creative with them. My first thought was breakfast. Some sort of Tex-Mex breakfast with scrambled eggs on top, veggies in between, and the potatoes on the bottom. And then, it hit me! The potato slab could be used for eggs benedict instead of bread! YES!
The best answer to gluten-free eggs benedict! But you can be the biggest gluten-eater in the world and still enjoy this meal.
And if you want to make this vegan, simply leave the eggs out and smother the meal in this avocado lime hollandaise sauce. Still incredibly delicious! Or, scramble up tofu and spoon that on top. Whatever you like!
If you’re afraid to make poached eggs—trust me, I get it—I’ve detailed my simple method below that resulted in 4 perfectly poached eggs. However, you could just as easily make 4 sunny-side-up eggs and call it a day.
It’s all up to you!
This is definitely breakfast for dinner material but also perfect for weekend brunching.
-idea for potato slabs adapted from Vegetarian Times
Tex-Mex Eggs Benedict with Grilled Potato Slabs + Avocado Lime Hollandaise gluten-free // yields 2 servings, easily doubles
avocado lime hollandaise:
- 1 avocado
- 1/4-1/3 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
for the eggs benedict:
- 2 russet potatoes
- extra virgin olive oil
- salt + pepper
- 1/2 cup thinly sliced red onion
- 1 teaspoon minced garlic
- 1/2 large bell pepper, thinly sliced
- 1/2 cup corn, fresh or frozen
- 1/2 cup black beans
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 teaspoons chipotle adobo sauce, or a few glugs of your favorite hot sauce
- 4 large eggs
Place hollandaise ingredients in your blender and turn on until smooth. Scrape the sides as needed. Add salt to taste. The sauce should be thick and creamy, but if needed add a bit more lime juice, oil, and/or water to get it moving more. Refrigerate until ready to use.
Preheat your grill to 375* F. Slice the potatoes lengthwise into 1/3 inch thick slabs. Drizzle with oil and rub over both sides. Generously top with salt and pepper. Place on the grill for about 12-15 minutes. Flip and continue to grill until fork tender [about 15min]. If your potatoes finish before you’re done cooking the vegetables turn the heat off on the grill with the lid shut and leave them there to stay warm until you’re ready.
My egg poaching method: While the potatoes grill, place about 4 inches of water in a large pot. Heat over high with the lid on until it simmers. Uncover and reduce heat so the water is just barely simmering [a few small bubbles]. Maintain this heat throughout the poaching process. Place 2 paper towels on a large plate. Crack 1 egg in a small bowl. Gently swirl your water with a spatula in one direction and slowly pour the egg into the center of the pot. Gently swirl the water a few times around the egg then let it be for 4 minutes. Carefully remove with a slotted spoon and repeat 3 more times using the same water.
Heat a pan over medium with a drizzle of oil. Place the onion in the pan with a good pinch of salt and let cook, stirring every minute or so, for about 8 minutes. Add the garlic, cumin, and chili powder and cook for another minute. *Return the pot of water to just below a simmer.* Add the bell pepper to the pan and cook for another 3-4 minutes, stirring once in awhile, until just starting to soften. Add the corn and black beans and cook until hot. Stir in the adobo sauce and turn to low.
Place all eggs gently back in the warm water and let re-heat for no longer than 1 minute. Place potato slabs on 2 plates with the veggie mixture overtop. Remove eggs with a slotted spoon [or place on the paper towel to drain the water] and then place on top of the veggie mixture. Top with the avocado hollandaise, salt, pepper, and hot sauce [if desired]. Serve immediately.
Notes: Poached eggs: It’s totally normal to see a lot of the egg white left swirling in the pan after each egg. Grilled sweet potatoes would also well for this. Place leftover hollandaise in an airtight container in the fridge for 2-3 days.
*I placed the sauce in a small plastic bag and cut a tiny hole in one of the corners and then squeezed it over the eggs/veggies.
The weekend begins NOW.