Eggs Benedict With Virginia Ham and Cornbread

Recipe by Bev I Am




  • 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.