Green Chile Cornbread Benedict

1. 1

   Step 1

   • a.Bake the Green Chile Cornbread
   • b.Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan.
   • c.In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and 0.5 tsp of salt.
   • d.In a separate medium bowl, whisk together the single large egg, milk, and 1/4 cup of the melted butter.
   • e.Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix.
   • f.Gently fold in the drained green chiles and shredded cheddar cheese.
   • g.Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
   • h.Let the cornbread cool in the pan for 10 minutes before cutting into 4 large squares.
2. 2

   Step 2

   • a.Prepare the Lime-Cilantro Hollandaise
   • b.While the cornbread bakes, prepare the sauce. In a blender, combine the 3 egg yolks, lime juice, 1 tbsp water, the remaining 0.25 tsp salt, and the cayenne pepper. Blend for 10 seconds until frothy.
   • c.Heat the remaining 1/2 cup of butter in a small saucepan or in the microwave until it is hot and bubbling.
   • d.Turn the blender on low speed. Very slowly, in a thin, steady stream, pour the hot butter into the blender. Continue blending until all the butter is incorporated and the sauce is thick and creamy.
   • e.Pour the hollandaise into a small bowl and stir in 2 tbsp of the finely chopped cilantro. To keep it warm, place the bowl over a larger bowl of warm (not hot) water until ready to serve.
3. 3

   Step 3

   • a.Cook Chorizo and Poach Eggs
   • b.In a medium skillet over medium-high heat, cook the chorizo, breaking it apart with a spoon, for 5-7 minutes until browned and cooked through. Remove from heat and drain any excess grease.
   • c.To poach the eggs, fill a saucepan with about 3 inches of water and add the white vinegar. Bring to a gentle simmer over medium heat—you should see small bubbles, but it should not be at a rolling boil.
   • d.Crack each of the 4 eggs into individual small bowls or ramekins.
   • e.Create a gentle whirlpool in the simmering water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
   • f.Using a slotted spoon, carefully remove the egg from the water, allowing excess water to drain off. Place on a paper towel-lined plate. Repeat with the remaining eggs.
4. 4

   Step 4

   • a.Assemble and Serve
   • b.Place one square of warm green chile cornbread on each of four plates.
   • c.Top each cornbread square with a quarter of the cooked chorizo.
   • d.Carefully place a warm poached egg on top of the chorizo.
   • e.Generously spoon the lime-cilantro hollandaise over each poached egg.
   • f.Garnish with a sprinkle of paprika and the remaining 1 tbsp of chopped cilantro. Serve immediately and enjoy.

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