Green Chile Cornbread Benedict

Name: Green Chile Cornbread Benedict
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: southern_american
Ingredients: 0.5 cup all-purpose flour; 1 cup cornmeal (yellow, medium grind); 1 tbsp sugar; 1 tsp baking powder; 1 pinch salt; 1 pcs egg (large, for cornbread batter); 0.75 cup milk; 2 tbsp butter (melted, for cornbread batter); 4 pcs green chile (roasted, peeled, seeded, and chopped (Hatch or Anaheim)); 1 tbsp white vinegar (for poaching water); 3 pcs egg yolk (large); 1 tbsp lime juice (freshly squeezed); 1 pinch cayenne pepper; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(37)

TASTE SCORE

9/10

A southwestern twist on the classic eggs benedict, swapping the English muffin for a lightly sweet, crispy-edged cornbread base. Topped with roasted green chiles, perfectly poached eggs, and a velvety lime-infused hollandaise that ties it all together. A brunch showstopper with a gentle kick.

PREP

15m

COOK

25m

SERVES

1 PIECE

390 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the oven and prepare the pan.
Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or line with parchment paper.
mix · ~5 min
Mix the cornbread batter.
1.In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
2.In a separate bowl, whisk together 1 egg, milk, and melted butter until combined.
3.Pour wet ingredients into dry ingredients and stir until just combined. Fold in the chopped green chiles.
4.Let the batter rest for 5 minutes while the oven fully preheats.
TIPDon't overmix — a few lumps keep the cornbread tender.
bake · ~20 min
Bake the green chile cornbread.
Pour batter into the prepared pan and spread evenly. Bake for 18-20 minutes, until golden on top and a toothpick inserted in the center comes out clean.
prep
Prep the poaching water.
While the cornbread bakes, fill a medium saucepan with 3 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat — small bubbles should rise from the bottom, not a rolling boil.
TIPA gentle simmer keeps the eggs together; a hard boil tears them apart.
boil · ~12 min
Poach the eggs.
1.Crack one egg into a small ramekin or cup.
2.Stir the simmering water to create a gentle whirlpool.
3.Slide the egg into the center of the whirlpool and cook for 3 minutes for a runny yolk.
4.Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
TIPPoach eggs in batches of two for best control.
mix · ~2 min
Blend the lime hollandaise.
1.Place 3 egg yolks, lime juice, and cayenne in a blender. Blend on low for 15 seconds to combine.
2.With the blender running on low, slowly drizzle in the hot melted butter in a thin, steady stream.
3.Blend until thick and creamy, about 30 seconds. If too thick, blend in 1 teaspoon of warm water.
TIPThe butter must be hot to cook the yolks and thicken the sauce properly.
assemble
Assemble the benedicts.
1.Cut the cornbread into 4 equal squares and place on plates.
2.Top each cornbread square with a warm poached egg.
3.Spoon the lime hollandaise generously over each egg.
4.Garnish with chopped cilantro and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast fresh Hatch or Anaheim chiles under the broiler until charred, then steam in a bowl before peeling for the best smoky flavor.
2
Let the cornbread batter rest 5 minutes before baking — this allows the cornmeal to hydrate, giving a tender crumb.
3
For perfectly poached eggs, use the freshest eggs possible; their tighter whites hold together better in the simmering water.
4
Drain poached eggs on a paper towel to remove excess water so the hollandaise doesn't get watery on the cornbread.
5
To keep hollandaise from breaking, drizzle the hot melted butter into the blender in a very thin, steady stream while blending.
6
Make the cornbread a day ahead and reheat squares in a 350°F oven for 5 minutes before assembling for easy brunch prep.
7
Use a slotted spoon to test egg doneness — gently press the white; if it feels firm and the yolk jiggles, it's ready.