Prep 25 mins
Cook 35 mins
Nothing says "special breakfast" like eggs Benedict. Here, the classic is given a southern treatment, with paper-thin slices of Virginia ham and a velvety hollandaise spooned atop rounds of freshly baked cornbread. For best results, use only the freshest eggs for poaching. This wonderful recipe comes from Casual Cuisines of the World -- Country Inn.
- 1 1⁄2 cups all-purpose flour (plain)
- 1 1⁄2 cups yellow cornmeal
- 5 tablespoons sugar
- 1 1⁄2 tablespoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄3 cup vegetable shortening
- 2⁄3 cup corn kernel
- 1 1⁄2 cups buttermilk
- 2 eggs
For Hollandaise Sauce
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped shallot
- 1 teaspoon white wine vinegar
- 1 1⁄4 teaspoons salt
- 1 1⁄2 tablespoons water
- 1 pinch cayenne pepper
- 1 1⁄2 cups clarified butter
- 2 teaspoons salt
- 2 tablespoons distilled white vinegar
- 8 eggs
- 6 ounces virginia ham, thinly sliced
- fresh chives
- Preheat an oven to 350 degrees F.
- Lightly oil an 8-inch square baking pan.
- Dust the bottom and sides with flour, tapping out the excess.
- FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
- Using a pastry blender or 2 forks, cut in the shortening until crumbly.
- Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth.
- Transfer to the prepared pan.
- Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes.
- Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely.
- Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds.
- Slice each round in half horizontally.
- Set aside.
- Leave the oven set at 350 degrees F.
- FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt.
- Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes.
- Remove from the heat and whisk in the water and cayenne.
- Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.
- Cover and keep warm.
- FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil.
- Adjust the heat so the water is just below the boiling point.
- Add the salt and vinegar.
- One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water.
- Work as quickly as possible so that all the eggs will cook in about the same amount of time.
- Cook until the whites are firm but the yolks are still soft, 3-4 minutes.
- Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain.
- Trim away any straggly strands of egg.
- Place 2 corn bread rounds, cut sides up, on each warmed individual plate.
- Top each round with an equal amount of the ham and a poached egg.
- Spoon the hollandaise over the top, garnish with the chives and serve immediately.