Hoecake Eggs Benedicts

Hoecakes make a rich, Southern foundation for eggs, country ham, and creamy hollandaise.

Hoecake Eggs Benedicts
Yields: 4 servings
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1½ teaspoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ⅓ cup whole buttermilk
  • ¼ cup water
  • 1 large egg
  • 4 tablespoons vegetable oil, divided Cooked country ham slices, fried eggs, and Easy Hollandaise Sauce (recipe follows), to serve
  • Garnish: chopped fresh chives, flaked sea salt, ground black pepper
Easy Hollandaise Sauce
  • 1¼ cups cold unsalted butter, cubed
  • 1 egg yolk
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  1. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, ¼ cup water, egg, and 2 tablespoons oil. Add buttermilk mixture to flour mixture, stirring just until combined.
  2. In a large cast-iron skillet, heat remaining 2 tablespoons oil over medium heat. For each cake, drop 2½ tablespoons batter 1 inch apart into skillet. Cook, turning once, until golden brown, about 2 minutes per side. Keep warm.
  3. Serve hoecakes topped with country ham, fried eggs, and Easy Hollandaise Sauce. Garnish with chives, salt, and pepper, if desired.
Easy Hollandaise Sauce
  1. In a small saucepan, melt cold butter over medium heat until foamy. Transfer to a glass measuring cup with a pour spout; keep warm.
  2. In the container of a blender, place egg yolk and lemon juice; pulse until well combined. With blender running, slowly add melted butter in a slow, steady stream; blend until a creamy sauce begins to form. Add salt and pepper, to taste, blending until combined. Serve immediately.