Hoecakes make a rich, Southern foundation for eggs, country ham, and creamy hollandaise.
Hoecake Eggs Benedicts
Yields: 4 servings
Ingredients
- ½ cup all-purpose flour
- ½ cup yellow cornmeal
- 1½ teaspoons sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup whole buttermilk
- ¼ cup water
- 1 large egg
- 4 tablespoons vegetable oil, divided Cooked country ham slices, fried eggs, and Easy Hollandaise Sauce (recipe follows), to serve
- Garnish: chopped fresh chives, flaked sea salt, ground black pepper
Easy Hollandaise Sauce
- 1¼ cups cold unsalted butter, cubed
- 1 egg yolk
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
Instructions
- In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, ¼ cup water, egg, and 2 tablespoons oil. Add buttermilk mixture to flour mixture, stirring just until combined.
- In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. For each cake, drop 2½ tablespoons batter 1 inch apart into skillet. Cook, turning once, until golden brown, about 2 minutes per side. Keep warm.
- Serve hoecakes topped with country ham, fried eggs, and Easy Hollandaise Sauce. Garnish with chives, salt, and pepper, if desired.
Easy Hollandaise Sauce
- In a small saucepan, melt cold butter over medium heat until foamy. Transfer to a glass measuring cup with a pour spout; keep warm.
- In the container of a blender, place egg yolk and lemon juice; pulse until well combined. With blender running, slowly add melted butter in a slow, steady stream; blend until a creamy sauce begins to form. Add salt and pepper, to taste, blending until combined. Serve immediately.