Wild Eggs, Kalamity Katie’s Border Benedict and a James Beard Award Finalist

After breakfast and a chat with Chef J.J. Kingery, we were impressed with the originality of the menu and the quality of ingredients used in the preparation of these clever dishes.  I certainly walked away with some ideas to liven up our mornings or make that, lunch, in my case.  Their concept is unique enough that it earned them a trip to the James Beard House last September.  I think that is pretty “eggsceptional!”

The owners have decided to move slowly in their expansion of the concept to ensure they do not lose control of the quality and integrity of their product.  They currently have three locations in Louisville and one in Denver.  I am keeping my fingers crossed that they decide to come to Atlanta some day.  We would love to have them here!  Maybe they will get the hint from this article. Maybe they would let us open a restaurant in Atlanta.  Maybe?

My rendition of Kalamity Katie’s Border Benedict

Chef Kingery has shared his recipe for Kalamity Katie’s Border Benedict which is a charming name for what I would best describe as an over the top Mexican-style breakfast.  I used this Chili Cheese Cornbread recipe as the base (the recipe calls for green chili cheddar corn cakes).  Topped with chorizo, two poached eggs, queso fundido, pico de gallo, sour cream, green onions and avocado, this one is sure to have you back in bed for that nap!

Have all of your ingredients ready to make assembly easy


On another note, I am very excited to announce that Bunkycooks has been named as one of three finalists in the James Beard Foundation Journalism Awards for Best Individual Blog.  I cannot begin to express what an honor this is.  The awards ceremony is in New York City May 4th, 2012 and the journalism winners will be announced then.

I thought a little shout out to the Commonweath of Kentucky today would be appropriate since this article, On The Road Culinary Adventures Goes to Kentucky, was cited as a favorite by the James Beard Foundation.

If you are going to the Kentucky Derby, here are a few suggestions for places to visit, stay and dine while in the Louisville area.  If Derby Day plans are not on your calendar, I hope you will make a trip to Louisville at some point in the near future.

The Brown Hotel – This beautiful historic hotel will take you back in time and Chef Laurent Géroli makes a mean Kentucky Hot Brown.

21c Museum Hotel – We love this beautiful contemporary hotel.  Be sure to dine at Proof on Main with Chef Michael Paley for a special evening.

Seviche, A Latin RestaurantChef Anthony Lamas creates stunning dishes with a Latin flair.  This dining experience is not to be missed.

The original Derby Pie® – No trip to Louisville would be complete without a slice (or two) of this local favorite from Kern’s Kitchen.

Woodford Reserve – Take a tour of this beautiful distillery and be sure to get a sample or two while you are there. 🙂

Mint Julep – You must try this traditional Derby Day cocktail while in town.  If you are not able to make it to Louisville, this recipe makes a pleasingly perfect drink that is just right and not cloyingly sweet.

Now I want breakfast!

Kalamity Katie's Border Benedict

I used a generous serving of each ingredient (more than the suggested one ounce) to complete the dish and take photographs. The actual recipe will made a smaller portion.


2 ounces Chorizo sausage
2 Eggs
2 ounces White queso sauce (I used a homemade queso sauce)
1 ounce Sour cream
1 ounce Fresh pico de gallo or salsa
1 ounce Fresh avocado, sliced
1 Green chili cheddar corn cake or corn bread (3 inch square portion) * I used 2 slices of Chili Cheese Cornbread
Scallions for garnish


1. Cut the corn cake square in half diagonally and warm in an oven or under a broiler. Place the uncooked chorizo sausage into a small skillet over medium heat and cook until it is crumbled and all grease is rendered. Cook the eggs to your preference: poached, scrambled or over easy. While eggs are cooking, warm the queso sauce in a small sauce pan over medium heat.

2. When all components are finished, assemble in this order: corn cakes at the center of plate, cooked chorizo on top of the corn cakes and eggs on top of the chorizo. Pour the warm queso sauce over top of the eggs. Garnish with sour cream, pico de gallo, avocado and scallions. Serve with your favorite side dish: i.e. grits, fruit or country fried potatoes.

Recipe courtesy of “Eggsecutive” Chef J.J. Kingery
Wild Eggs
Louisville, KY

Page: 1 2

End of Article.

We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.