For the Corn Bread

1. Pre-heat oven to 400°F
2. In a medium sized bowl combine flour, corn meal, baking powder, sugar, and salt and whisk until well combined.
3. In a small bowl combine buttermilk, eggs and the melted butter that has cooled down until it is evenly mixed.
4. Pour the buttermilk mixture into the flour mixture and mix until it is just combined, a few lumps are ok, do not over mix.
5. Pour into a greased cast iron skillet or an 8”x8” baking dish, place into oven for 20-25 minutes.  (If you pre-heat your cast iron skillet check at the 18 minute mark.  I didn’t preheat mine and it was finished right at 25 minutes.)  It will be finished when an inserted toothpick comes out clean.
6. Remove from oven and butter the top of the corn bread and set aside.

For the Hollandaise Sauce

1. Create a double boiler with a small pot filled a quarter to half way with water, place on the stove top over medium heat and sit a glass bowl over the top of pot, ensuring that the bottom of the bowl doesn’t touch the water.
2. Separate the yokes from the whites of the egg and place the yokes in the bowl, you can discard the whites.
3. Whisk together until it is light in color then add lime juice, mustard, green chili, and seasonings.
4. Melt the butter in the microwave and slowly pour in the egg yoke mixture and whisk continuously until sauce thickens, about 7-10 minutes.
5. Sauce will start to separate if cooled too much so turn burner down to low and allow for it to stay warm until you serve it, stirring it occasionally

For the Poached Eggs

1. Fill a pot up half way with water, I like to use a medium sized pot.
2. Allow water to simmer.
3. Break the egg very carefully into a small bowl, ensuring not to break the yoke.
4. Then carefully transfer the egg into the simmering pot of water.
5. Allow to boil for 3-4 minutes for the a “runny” yoke (the traditional poached method) or 4-5 minutes for a harder yoke.
6. Carefully remove from water with a slotted spoon and place on a napkin to allow excess water to run off.
7. Repeat for the remaining eggs.

Assembly

1. Cut a 2”-3” slice of cornbread and cut in half and place on the center of your plate.
2. Sprinkle some mexican style shredded cheese on top of the corn bread.
3. Spoon 2 tablespoons of Hollandaise sauce over the top of the cornbread.
4. Place one poached egg on each half of the cornbread.
5. Top off with 2 more tablespoons of Hollandaise sauce.
6. Garnish with chopped cilantro, avocado and serve with a lime wedge and ENJOY!