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Southern-style Eggs Benedict
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Southern-style Eggs Benedict

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Southern-style Eggs Benedict

1 slice cornbread (leftover is perfect, as slightly stale works best)
2 slices country ham
poached egg
¼ cup hollandaise sauce


Place the cornbread on a serving plate. In a skillet, warm up the ham. Place ham on cornbread slice, and top with poached egg and hollandaise. Serve immediately.


Poached Eggs:

1 egg
1 tablespoon white vinegar


Crack the egg into a small bowl or ramekin, and set aside.

In a medium saucepan, heat 3-4” inches of water to boiling. Add vinegar.

Whisk the water and vinegar into a *vortex-like shape and gently pour the egg into it.

Cook 3-5 minutes, or until the egg is no longer clear. Remove with a slotted spoon or spider spatula.

*The vortex helps keep the egg’s shape.


Hollandaise Sauce:

2 egg yolks, slightly beaten
3 tablespoons lemon juice
½ cup butter (1 stick)


In a small saucepan, whisk together the yolks and lemon juice. Place over very low heat*, and add ¼ cup butter. Whisk constantly until butter is melted. Add remaining ¼ cup butter, and whisk until thickened. Serve immediately.

*Very low heat is crucial because high temperatures will cause the eggs to scramble.


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