Eggs Benedict With Virginia Ham And Cornbread Recipes

Steps:

• 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.

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.

Steps:

• Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
• Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
• Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
• Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
• Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
• Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.