Cornbread Benedict Recipe
Sweet Corn bread, Chorizo, Poached Egg, Hollandaise, Pico de Gallo. Hashbrowns or Greens. Fried Plantains.
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Ingredients
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Cornbread
Chorizo
Poached Eggs
Hollandaise Sauce
Pico de Gallo
Sides
Method
Cornbread
- 1
Prepare the Cornbread
Preheat your oven to 400°F (200°C). In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, whisk together milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into a greased 9-inch round pan and bake for 20-25 minutes or until golden and a toothpick comes out clean.
Chorizo
- 2
Cook the Chorizo
In a skillet over medium heat, crumble and cook the chorizo until browned and cooked through, about 8-10 minutes. Drain excess fat and set aside.
Poached Eggs
- 3
Poach the Eggs
Fill a saucepan with water and bring it to a simmer. Add vinegar. Crack each egg into a small bowl, then gently slide each egg into the water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
Hollandaise Sauce
- 4
Make the Hollandaise Sauce
In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thick. Slowly drizzle in melted butter while whisking continuously until the sauce is thick and creamy. Season with salt to taste.
Pico de Gallo
- 5
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, chopped onion, cilantro, lime juice, and salt. Mix well and let it sit for at least 10 minutes to allow flavors to meld.
Sides
- 6
Assembly
- 7
Assemble the Cornbread Benedict
Cut a slice of cornbread and layer with cooked chorizo. Top with a poached egg, drizzle with hollandaise sauce, and finish with pico de gallo. Serve alongside hashbrowns or greens and fried plantains.