Submitted by scott harris

About the cook: I attended culinary school at Salt Lake Community College. Graduated with my Associates in Culinary. I love to bbq and compete in bbq competitions. I have been a chef at Alta Ski Resort as well as a Senior Recreational Center. I also ran my own bbq catering business for 4 years

About the dish: I created this recipe to help spice up a classic dish. The pepper jack hollandaise is such a creamy sauce that is to die! The spicy kick in the sauce is a perfect pair with the grilled cornbread and poached egg.

National Origin: American

Serves: 8

Estimated Time: 30 to 60 Minutes

Ingredients:

For the Benedict
-1 lb Shaved Ham

Cornbread
-2-6.5 oz packages of Martha White Yellow Cornbread
-1 1/3 C Buttermilk
-2 T Honey
-¼ C Sugar
-1 T Chili Chowder
-2 Fresh Jalapeno, diced
-½ C Shredded Cheddar Cheese
-2 T Unsalted Butter, melted (reserve for grilling)
-5 oz Arugula (for Plating)

Pepper Jack Hollandaise Sauce
-4 Egg Yolks
-1 T Lemon Juice
-½ C Unsalted Butter, melted
-1 T Chipotle Tabasco Sauce
-8 oz Shredded Pepper Jack Cheese (reserve 2 oz for garnish)
-1 C Buttermilk
-Salt, to taste

Poached Egg
-2 C Water
-½ C Apple Cider Vinegar
-1 T Garlic, minced
-1-8 Eggs (depending on if you are serving all 8 slices of cornbread)

Preparation:

Instructions for Martha White Jalapeno Grilled Cornbread
1. Preheat oven to 425 degrees
2. Grease your 10” Lodge Cast Iron Skillet and place in oven to heat up
3. Mix all ingredients, except Melted Butter and Arugula, together in a mixing bowl
4. Pour Cornbread mixture into preheated skillet
5. Bake in oven for 23 minutes or until top is beautifully golden brown
6. Let cool, in a carefully swift motion flip the cornbread upside down onto cutting board
7. Cut in 8 pieces
8. Place a small amount of Arugula on plate, set aside
9. Heat your Lodge Cast Iron Grill Skillet on stove top on high heat
10. Spread melted but on top of cornbread slices
11. Sear the tops of each cornbread to create grill marks (create crosshatch if you like by rotating cornbread on grill)
12. Place grilled Cornbread on top of a prepared plate of Arugula

Instructions for Pepper Jack Hollandaise
1. Bring a small pot of water to simmer
2. Vigorously whisk Egg Yolk and Lemon Juice together until about double in size in a stainless steel bowl
3. Hold bowl over the simmering pot of water while while whisking, making sure the bowl does not touch the water to avoid scrambling your eggs
4. Continue whisking vigorously while slowly pouring melted butter
5. Once all butter is in mixture, keep whisking until double in volume
6. Stir in Chipotle Tabasco
7. Add the Pepper Jack Cheese, stir until melted
8. Pour in buttermilk while stiring, mix well
9. Salt to taste
10. Cover mixture and leave on top of the warm pot of water to hold, set aside

Poached Egg
1. Before you start the poached egg, heat up about 2 oz of ham in a warm skillet and place on top of plated cornbread
2. Bring all ingredients to light boil in a medium pot
3. Crack egg into a coffee cup without breaking yolk
4. Stir boiling water in an even circular motion
5. Carefully pour egg in swirling water
6. Poach for 2-3 minutes making sure not to overcook the egg, should be very jiggly and fragile
7. Using a slotted spoon, very carefully lift poached egg out of water and place on top of ham and cornbread
8. Pour the warm Pepper Jack Hollandaise Sauce over the poached egg
9. Garnish with a small pinch of Chili Powder and a pinch of grated pepper jack cheese
10. IDULGE!
11. Repeat steps 3-9 according to number of guests you are serving

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