When I first found out I was going to be participating in #BrunchWeek (If you don’t know about it, check it out here & enter for great prizes!), I immediately started brainstorming what I wanted to make. I could not get this Southern Eggs Benedict idea out of my head. So, welcome to Day 5 of #BrunchWeek with Southern Eggs Benedict.
This recipe blew me away. I was so excited about it and the end results did not disappoint. It is a little work, so a weekend recipe or a breakfast-for-dinner recipe, but so worth it. Serve with a side of collard greens and your little heart will be in North Carolina with me, so happy.
The cornbread is hearty enough to hold up to country ham, a runny egg (in a cute Le Creuset crate), drizzled with hollandaise, and topped with chives. Perfection.
- For the Cornbread:
- 1¼ cup of Flour, all-purpose
- 1¼ cup of Yellow Corn Meal
- 2 tablespoons of Dixie Crystals Sugar
- 1½ teaspoons of Baking Powder
- ½ teaspoon of Baking Soda
- 1¼ teaspoon of Kosher Salt
- 1 Egg, large
- 1¾ cups of Buttermlk
- 4 tablespoons of Butter, unsalted
- For the Hollandaise:
- 4 Egg Yolks
- 1 tablespoon of Lemon Juice, fresh
- ½ cup of Butter, unsalted, melted
- Pinch of Cayenne or Texas Pete
- Pinch of Salt
- For the Benedict:
- 8 pieces of Country Ham, cooked
- 8 Eggs, poached
- Chives, chopped for topping
- For the cornbread, preheat the oven to 450 degrees. Whisk the flour, corn meal, sugar, baking powder, soda, and salt together. In a separate bowl, whisk together the egg and buttermilk. Add the buttermilk mixture to the flour mixture; whisk until combined. In a cast iron skillet over high heat, melt the butter. Pour the mixture in and then place in the oven. Cook for 15-20 minutes until a toothpick is inserted and comes out clean.
- Using a double-boiler, whisk the egg yolks and lemon juice in the bowl until doubled in size. Place over heat and whisk vigorously, making sure the water isn't touching the bottom of the pan, so it doesn't scramble the eggs. Drizzle the melted butter in, while whisking vigorously, until it is doubled in size. Remove from heat and add pinch of cayenne/Texas Pete and salt. If sauce is too thick, whisk in a tablespoon of hot water at a time.
- Cook country ham until brown and crispy on each side.
- Poach eggs. My favorite method is using a pan with 2 inches of water and 2 teaspoons of white vinegar. When water just starts to bubble, pour in egg. Let cook for 4 minutes for runny yolk and 6 for medium/hard done yolk. Remove with a rubber spatula.
- Build benedict. Using a biscuit cutter, cut cornbread rounds. Place on plate, top with country ham, poached egg, spoon hollandaise on top, and top with chives, if desired.
Check out what other #BrunchWeek Bloggers made today: