Microwave Cornbread Eggs Benedict Recipes

5 MINUTE MICROWAVE CORNBREAD

Steps:

• Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
• Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

EGGS BENEDICT WITH VIRGINIA HAM AND CORNBREAD

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.