What's better than breakfast? Eggs benedict for breakfast is the right answer Jeff, so quit saying, "sleeping through breakfast". Ugh, Jeff. I've made hollandaise sauce before on this blog, but I've never done a benedict recipe, so here it is. Cornbread and eggs benedict, go ahead and throw those English muffins away in whatever nook and cranny you found them. 

Cornbread Eggs Benedict

Hollandaise Sauce

I recommend using Alton Brown's Hollandaise Sauce. It's a solid recipe but don't forget to temper the sauce while you're cooking it or else it will turn into scrambled eggs. 

Cornbread Muffins

yields: 12 muffins

• 1 cup Yellow Cornmeal
• 1 cup AP Flour
• 1 Tablespoon Baking Powder
• 1/4 teaspoon Sea Salt
• 1/4 cup Brown Sugar
• 1/3 cup melted Butter
• 1 Egg
• 1 Tablespoon Molasses
• 1 cup Half & Half
• Diced Chives--garnish

1. Preheat your oven to 400°
2. In a medium sized mixing bowl whisk together all dry ingredients, then mix in all the wet ingredients. Evenly divide the batter into muffin tins. 
3. Bake for about 12 minutes, this time might vary a bit depending on your oven.
4. Once your muffins are done and cooled start assembling your benedicts. 
5. Here's how I layer mine: Cornbread-Canadian Bacon-poached egg-hollandaise sauce-chives. Enjoy!