Eggs Benedict With Virginia Ham and Cornbread
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Servings: 4
Description:
Indulge in the epitome of a special breakfast with this delightful rendition of eggs Benedict. Elevating the classic dish with a southern twist, each bite features paper-thin slices of savory Virginia ham nestled atop freshly baked rounds of golden cornbread, all crowned with a velvety hollandaise sauce. This recipe, sourced from Casual Cuisines of the World — Country Inn, promises to transform your morning meal into a memorable culinary experience. For optimal results, ensure you use only the freshest eggs for poaching.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | All-purpose flour |
| 1 1/2 | Yellow cornmeal |
| 5 | Sugar |
| 1 1/2 | Baking powder |
| 1 1/2 | Salt |
| 1/3 | Vegetable shortening |
| 2/3 | Corn kernel |
| 1 1/2 | Buttermilk |
| 2 | Eggs |
| 4 | Fresh lemon juice |
| 2 | Shallot |
| 1 | White wine vinegar |
| 1 | Salt |
| 1 1/4 | Water |
| 1 1/2 | Cayenne pepper |
| 1 | Salt |
| 1 1/2 | Distilled white vinegar |
| 2 | Eggs |
| 2 | Ham |
| 8 | Fresh chives |
Instructions:
- Preheat an oven to 350 degrees F.
- Lightly oil an 8-inch square baking pan and dust the bottom and sides with flour, tapping out any excess.
- In a bowl, stir together the all-purpose flour, yellow cornmeal, sugar, baking powder, and salt.
- Using a pastry blender or 2 forks, cut in the vegetable shortening until crumbly.
- Add the corn kernels, buttermilk, and eggs, and stir with a whisk until smooth.
- Transfer the mixture to the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, approximately 25-30 minutes.
- Remove from the oven and let cool briefly before turning out onto a wire rack to cool completely.
- Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds and slice each round in half horizontally. Set aside.
- For the hollandaise sauce: In a stainless-steel bowl, combine the egg yolks, fresh lemon juice, shallot, white wine vinegar, and salt.
- Place the bowl over simmering water in a pan, ensuring it does not touch the water, and whisk 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 pepper.
- While continuously whisking, slowly drizzle in the clarified butter until all of it has been incorporated, and a thick emulsion has formed. Cover and keep warm.
- For the 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 and add salt and vinegar.
- Crack each egg into a small ramekin or tea cup and gently lower into the water, working quickly to ensure even cooking, approximately 3-4 minutes until the whites are firm but the yolks are still soft.
- Using a slotted spoon, transfer the poached eggs to a paper towel-lined platter to drain, trimming away any straggly strands of egg.
- Place 2 cornbread rounds, cut sides up, on each warmed individual plate.
- Top each round with an equal amount of ham and a poached egg.
- Spoon the hollandaise sauce over the top, garnish with fresh chives, and serve immediately.
Indulge in this sumptuous Eggs Benedict with Virginia Ham and Cornbread for a breakfast that’s sure to impress. With its harmonious blend of flavors and textures, it’s a delightful way to start any day.
