One of my favorite methods of getting together quick last minute dinners is repurposing leftovers. Since I don’t really love eating leftovers as they are but hate throwing them out, this is not only faster but also practical. Often when I am making meals, I make a little extra of one or two of the components and plan the next few days of recipes around them. It seems just as easy to me to cook an extra chicken breast to make BBQ chicken pizza or boil a few extra potatoes for some loaded mashed potato waffles.
Or, save your leftover cornbread and make these eggs benedict. When toasted cornbread becomes the base for avocados, country ham, poached eggs, and creamy chipotle Hollandaise, you know good things are happening.
Cornbread Eggs Benedict with Chipotle Greek Yogurt Hollandaise
Serves: 4 servings
Ingredients
- FOR THE SAUCE:
- 1 cup greek yogurt yogurt
- 3 egg yolks
- 2 teaspoons fresh lemon juice
- 1 clove garlic, finely minced
- 1½ to 3 tablespoons adobo sauce (the sauce that canned chipotles are packed in)
- Salt and fresh ground pepper, to taste
- FOR EGGS BENEDICT:
- 4 eggs
- 2 tablespoons butter
- 4 pieces left over cornbread, cut into square slices about 1 inch thick
- 4 slices thick cut country ham
- 1 large avocado, sliced
Instructions
- Make the sauce: Bring about 1-2 inches of water to a simmer in the bottom of a saucepan. Find a bowl that will rest within the pan without touching the bottom or the water (remove some water if necessary).
- In the bowl, whisk together greek yogurt, egg yolks, lemon juice, and garlic. Place over the simmering water. Whisk frequently until the mixture is hot and thickened just slightly, about 8-10 minutes. Turn off heat and let sit until ready for serving.
- Make the eggs benedict: Poach the 4 whole eggs according to this http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html method.
- While eggs are poaching, melt butter in a medium skillet over medium-high heat. When butter is melted and pan is hot, add cornbread and lightly toast and brown on both sides, about 1-2 min per side. Remove and set on a plate. Add ham to the pan, and sear about 1-2 min per side, until slightly browned and warm.
- To assemble: place ham atop corn bread slices. Top with avocado slices, then poached eggs. Spoon warm hollandaise over the top of each eggs benedict and serve.
Notes
Source: sauce adapted by http://www.carlsbadcravings.com/guilt-free-greek-yogurt-hollandaise-sauce/
Leave a Reply