Country Ham Eggs Benedict
Ingrediënten
- 1 12-ounce package thinly sliced country ham
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ¼ teaspoon salt
- 2 large eggs lightly beaten
- ¾ cup buttermilk
- 1 8.75-ounce can cream-style corn
- 2 tablespoons vegetable oil
- 10 large eggs poached
- Swiss Cheese Sauce
Garnishes:
- shredded Swiss cheese
- paprika
Instructies
- Makes 10 servings / Prep: 35 min. , Cook: 20 min.
- Brown country ham in a large skillet coated with cooking spray over medium-high heat.
- Remove browned ham from skillet, and keep warm.
- Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture.
- Stir together 2 eggs, buttermilk, cream-style corn, and vegetable oil; add to cornmeal mixture, stirring just until dry ingredients are moistened.
- Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or into a nonstick skillet.
- Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
- Top each pancake with browned country ham, 1 poached egg, and warm Swiss Cheese Sauce.
- Garnish, if desired, and serve immediately.
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