Eggs Benedict With Virginia Ham and Cornbread Recipe

Posted by
Rate It!
Eggs Benedict With Virginia Ham and Cornbread
Add your photo!
Ingredients
22
Count
Nutrition
1666
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat an oven to 350 degrees F.
  2. Lightly oil an 8-inch square baking pan.
  3. Dust the bottom and sides with flour, tapping out the excess.
  4. FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
  5. Using a pastry blender or 2 forks, cut in the shortening until crumbly.
  6. Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth.
  7. Transfer to the prepared pan.
  8. Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes.
  9. Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely.
  10. Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds.
  11. Slice each round in half horizontally.
  12. Set aside.
  13. Leave the oven set at 350 degrees F.
  14. FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt.
  15. 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.
  16. Remove from the heat and whisk in the water and cayenne.
  17. Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.
  18. Cover and keep warm.
  19. FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil.
  20. Adjust the heat so the water is just below the boiling point.
  21. Add the salt and vinegar.
  22. One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water.
  23. Work as quickly as possible so that all the eggs will cook in about the same amount of time.
  24. Cook until the whites are firm but the yolks are still soft, 3-4 minutes.
  25. Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain.
  26. Trim away any straggly strands of egg.
  27. Place 2 corn bread rounds, cut sides up, on each warmed individual plate.
  28. Top each round with an equal amount of the ham and a poached egg.
  29. Spoon the hollandaise over the top, garnish with the chives and serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1665.75 Kcal (6974 kJ)
Calories from fat 1136.72 Kcal
% Daily Value*
Total Fat 126.3g 194%
Cholesterol 838.3mg 279%
Sodium 3542.23mg 148%
Potassium 1164.2mg 25%
Total Carbs 98.25g 33%
Sugars 17.84g 71%
Dietary Fiber 5.47g 22%
Protein 38.9g 78%
Vitamin C 1.1mg 2%
Iron 5.8mg 32%
Calcium 450.1mg 45%
Amount Per 100 g
Calories 302.47 Kcal (1266 kJ)
Calories from fat 206.41 Kcal
% Daily Value*
Total Fat 22.93g 194%
Cholesterol 152.22mg 279%
Sodium 643.2mg 148%
Potassium 211.4mg 25%
Total Carbs 17.84g 33%
Sugars 3.24g 71%
Dietary Fiber 0.99g 22%
Protein 7.06g 78%
Vitamin C 0.2mg 2%
Iron 1.1mg 32%
Calcium 81.7mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 43
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top