Eggs Benedict with Virginia Ham and Corn Bread

Name: Eggs Benedict with Virginia Ham and Corn Bread
Ingredients: For the Corn Bread:; 1 1/2 cups all-purpose (plain) flour; 1 1/2 cups yellow cornmeal; 5 tablespoons sugar; 1 1/2 tablespoons baking powder; 1 1/2 teaspoons salt; 1/3 cup vegetable shortening; 2/3 cup corn kernels; 1 1/2 cups buttermilk; 2 eggs; For the Hollandaise Sauce:; 4 egg yolks; 2 teaspoons fresh lemon juice; 1 teaspoon chopped shallot; 1 teaspoon white wine vinegar; 1 1/4 teaspoons salt; 1 1/2 tablespoons water; Pinch of cayenne pepper; 1 1/2 cups clarified butter; For the Eggs:; 2 teaspoons salt; 2 tablespoons distilled white vinegar; 8 eggs; 6 ounces Virginia ham, thinly sliced; Fresh chives

Eggs Benedict with Virginia Ham and Corn Bread was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/eggs-benedict-with-virginia-ham-and-corn-bread-recipe-778.aspx?a=cknwrdne03490a&s=s0026066232s&mid=1173096&rid=26066232" target="_blank">www.cooking.com.</a>

"Nothing says "special breakfast" like eggs Benedict. Here, the classic is given a southern treatment, with paper-thin slices of Virginia ham and a velvety hollandaise spooned atop rounds of freshly baked corn bread. For best results, use only the freshest eggs for poaching...."

INGREDIENTS

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For the Corn Bread:

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1 1/2 cups all-purpose (plain) flour

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1 1/2 cups yellow cornmeal

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5 tablespoons sugar

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1 1/2 tablespoons baking powder

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1 1/2 teaspoons salt

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1/3 cup vegetable shortening

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2/3 cup corn kernels

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1 1/2 cups buttermilk

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2 eggs

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For the Hollandaise Sauce:

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4 egg yolks

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2 teaspoons fresh lemon juice

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1 teaspoon chopped shallot

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1 teaspoon white wine vinegar

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1 1/4 teaspoons salt

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1 1/2 tablespoons water

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Pinch of cayenne pepper

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1 1/2 cups clarified butter

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For the Eggs:

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2 teaspoons salt

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2 tablespoons distilled white vinegar

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8 eggs

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6 ounces Virginia ham, thinly sliced

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Fresh chives

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