I loved this recipe because the combination of flavors were harmonious together. We are fortunate living here in Virginia because our country ham is delicious. I usually buy my ham from Edwards. If you are able to find country ham in your store, a substitute for this recipe would be any baked ham. While Virginia Country Ham is naturally salty, in this dish, it is balanced by the creaminess of the sauce, and the acidity from the lemon zest. Since the silicone cups worked very well in the eggs Bénédictine, I used them here as well, but feel free to poach the eggs using your preferred method. I would also recommend making the fritters and the white sauce a few days ahead if you are in a time pinch. Served with potato hash, it would be the perfect brunch dish!
Ingredients:
1 cup cooked chicken
1/4 cup diced ham
1 1/2 cups white sauce (recipe below)
1 lemon zest
Salt and pepper
4 Corn fritters (recipe below)
4 poached eggs
Parsley for garnish
Peanuts, chopped for garnish
Yields: servings for 2-4
Prep Time: 15 minutes
Cook Time: 10 minutes
Method:
Prepare the White sauce.
Prepare the corn fritters.
In a saucepan, place the chicken with the ham and the white sauce. Add the rind of the lemon and salt and pepper.
Cook for a minutes allowing the mixture to meld well together.
Poach the eggs.
When the fritters are cooked through, place on a serving plate.
Add a spoonful of the chicken mixture.
Top with the poached egg. If you have more white sauce leftover, add to the poached eggs.
Top with chopped peanuts.
White Sauce:
2 tablespoons butter
4 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1 teaspoon Worcestershire sauce
Yields: 1 cup
Prep Time: 5 minutes
Cook Time: 15 minutes
In a saucepan, melt the butter.
Add the flour and mix to combine.
Gradually add the milk.
When the sauce is thick and smooth, remove from the heat.
Add the salt and Worcestershire sauce.
Corn Fritters:
1/2 cup all-purpose flour
1/3 teaspoon salt
2/3 teaspoon baking powder
1 egg
3/4 cup corn (can use frozen corn)
1 tablespoon olive oil.
Yields: 4 corn cakes
Prep Time: 5 minutes
Cook Time: 15 minutes
In a bowl, sift together the flour, salt and baking powder. Add the egg, and mix.
Add the corn, and mix well to incorporate.
The mixture should look like wet, lumpy dough.
In a skillet, heat your oil. Drop 1/4 cup of the corn mixture, and cook until golden brown on both sides.