Southern Style Eggs Benedict

It's Sunday morning, and nothing beats a home cooked brunch with the family. This Southern style Eggs Benedict brings a creamy, decadent, and savory twist to the traditional. Bake a loaf of corn bread, top it with a poached egg, some peppers, onions, and avocados, and then homemade Hollandaise Sauce- it's heavenly and it's an accomplishment. 


Southern Eggs Benedict

..a Southern canvas

Some challenges to Eggs Benedict: poaching the eggs and making the Hollandaise Sauce. I'll reveal some tips that will make you swoon for some more. Trust me when you get this right, you'll waltz right into a twirl and two-step. 

Servings: 6

For the Hollandaise Sauce:

  • 6 egg yolks (keep the whites for an omelette for the next morning!) 
  • 3/4 cup (1.5 sticks) butter, melted 
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp lemon juice

1 loaf corn bread, cut into 6 slices (My favorite: Trader Joes Cornbread mix
12 eggs, poached
4 tbsp vinegar
1 tbsp olive oil
1.5 large red onion, sliced
1 green bell pepper, sliced
2 avocados, sliced
salt and pepper


I used the Trader Joe's Cornbread Mix and prepared it according to the package instructions. 

In the meantime, bring a wide pot of water and the vinegar to a boil.

While the water is boiling, heat a separate skillet with the olive oil. Place the onions and sauté till softened. Add the sliced green bell pepper and cook for another 5 minutes. Season with salt and crushed black pepper. 

The blender hollandaise sauce is SO easy- no double boiler and no chance of eggs curdling. In the container of a blender, combine the six egg yolks, lemon juice, cayenne pepper, and salt and pepper. Cover and blend for about 10 seconds. Set the blender on high speed, and slowly add the melted and hot butter to the egg yolk mixture in a thin stream. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. It will thicken almost immediately. Keep blending for about 30 seconds, and then keep aside, warm. 

Now it's time to begin poaching the eggs. Crack the fresh eggs individually in a small bowl- it makes the process easier. With a large spoon, stir the boiling water in a large, circular motion. When there is a tornado (aka whirpool in the water), slowly tip the bowl into the water to release the egg, one by one. The swirling allows the egg to wrap around itself as it cooks, keeping it together. Cook the eggs for about 2 1/2 to 3 minutes. Once cooked, transfer out using a slotted spoon on a paper-towel lined plate. You can trim the wispy edges using the edge of a spoon or small knife. 

Place a slice of the corn bread on the plate. Place two eggs per serving on top of the bread. Top with a generous spoonful of the onions and pepper mixture. Add a few slices of avocado, and then top with a heaping of the Hollandaise sauce. Sprinkle with some salt and pepper, if desired. 

Note: Ensure the eggs are hot and the Hollandaise sauce is warm before serving. If the eggs have cooled too much, before you're ready to serve, you can plunge the already poached eggs back into the hot water for a few seconds. Make sure to drain the excess water on a paper towel just before serving. In addition, keep the Hollandaise sauce warm by placing the blender container in a pan of hot water. You can store the leftover sauce in an airtight container in the fridge for next time! 


Mediterranean Omelette

Omelettes are probably one of the easiest and quickest things to knock together. If you like to mix things up, try this flavor combination. Whether you're eating your omelette for breakfast, lunch, dinner, or even a quick snack, you'll find this Mediterranean blend of flavors hard to resist. 


Oo, just look at those colors. I've got my favorite olives, grape tomatoes, spinach, and red onions tucked in those fresh eggs.


You could imagine the excitement when it came to flipping the eggs. 


Pillowed in some crumbled feta cheese. Yummmmm. I love some cheesy goodness. 


And last but not least, can't forget my favorite roast. 


Yield: 3 omelettes


6 large eggs
3 tablespoons spinach leaves, chopped
1 small onion, chopped
9 grape tomatoes, halved
1/4 cup pitted kalamata olives, roughly chopped
1/4 (or more) feta cheese, crumbled
1 tablespoon oil
pinch of salt, to taste
pinch of crushed black pepper
pinch of paprika/red chili powder (optional)


Break the eggs into a bowl, and whisk with a fork. Season with the salt, black pepper, and paprika. Add the tomatoes, onions, olives, and spinach. Mix briefly. 

Heat 1/3 tablespoon of oil in the pan. Pour in the egg mixture and cook over medium-high heat for about 3 minutes, until the mixture from the sides to the center is half-cooked. 

Carefully flip the omelette and then top with the feta cheese, cooked side-up. Let cook for 2 minutes, until the cheese begins to melt. Slide onto plate and serve. 

*Makes 3 omelettes.