Whole Foods' Birmingham Eggs Benedict
Grits & Bacon & Eggs
4 cups water
1 cup grits
1 tsp salt
4 oz goat cheese
4 strips thick cut bacon
16 oz Cahaba Brewing IPA or other IPA
6 oz apple cider vinegar
4 garlic cloves
3 sprigs rosemary
Cook grits as directed and add goat cheese at the end until fully blended. Pour grits into a flat pan and chill. Once chilled cut into 2 inch squares. Cook grit cake in the pan with bacon, until both are crispy. Fry eggs to your desired doneness.
For sauce, reduce beer and vinegar with onion, garlic and rosemary until almost fully reduced. Strain out the ingredients and blend butter in slowly until thick.
Layer your bacon on top of the grits, put your egg on that. Ladle your sauce on top and enjoy.