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Smoky Eggs Benedict over Cornbread Cakes

Almond Waffle

Cornbread Cakes:
3 slices bacon
¼ red onion, diced
1 red bell pepper, diced
2 green onions, thinly sliced
1 jalapeño, seeded and diced
2 cloves garlic, minced
Salt and black pepper to taste
1(8½-ounce) package cornbread mix, baked
3 eggs
1 cup black-eyed peas, cooked and drained
1½ teaspoons ground cumin
1 teaspoon paprika
¼ teaspoon Creole seasoning

Cook bacon until crispy; drain, crumble, and set aside. In remaining grease, sauté onion, jalapeño, and garlic for 5 minutes. Season with salt and pepper; cool. Purée crumbled cornbread and add eggs. Combine cornbread mixture, veggies, bacon, black-eyed peas, and remaining spices. Shape into 3-inch cakes, ¾ inches tall, and place on greased baking sheet. Chill 30 minutes. Preheat oven to 300 degrees. Fry cakes in butter until browned on both sides. 
Return cakes to baking sheet and bake 10 minutes. Top each cake with a poached egg and Chipotle Hollandaise.
Yield: 6–8 servings

Easy Chipotle Hollandaise:
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt
1/8 teaspoon ground red pepper
1 stick unsalted butter
¼ teaspoon finely ground dried chipotles, red pepper, or smoked paprika

Place yolks, lemon juice, salt, and red pepper in blender. Heat butter and chipotles in microwave until bubbly; set aside. With blender on high, pour butter mixture in a small stream while blender is running. 

For poached eggs, in a saucepan bring water, 1 teaspoon white vinegar, and 1 teaspoon salt to a boil. Lower heat to a simmer. Crack egg into measuring cup; drop into water. Cook 3–4 minutes. Remove with slotted spoon.



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