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1
Preheat an oven to 350 degrees F.
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2
Lightly oil an 8-inch square baking pan.
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3
Dust the bottom and sides with flour, tapping out the excess.
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4
FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
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5
Using a pastry blender or 2 forks, cut in the shortening until crumbly.
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6
Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth.
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7
Transfer to the prepared pan.
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8
Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes.
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9
Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely.
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10
Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds.
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11
Slice each round in half horizontally.
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12
Set aside.
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13
Leave the oven set at 350 degrees F.
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14
FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt.
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15
Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes.
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16
Remove from the heat and whisk in the water and cayenne.
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17
Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.
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18
Cover and keep warm.
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19
FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil.
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20
Adjust the heat so the water is just below the boiling point.
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Add the salt and vinegar.
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22
One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water.
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23
Work as quickly as possible so that all the eggs will cook in about the same amount of time.
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24
Cook until the whites are firm but the yolks are still soft, 3-4 minutes.
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25
Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain.
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26
Trim away any straggly strands of egg.
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27
Place 2 corn bread rounds, cut sides up, on each warmed individual plate.
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28
Top each round with an equal amount of the ham and a poached egg.
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29
Spoon the hollandaise over the top, garnish with the chives and serve immediately.
