Hello Manyhats, Thought I'd include this southern-style Eggs Benedict recipe. I have made the cheese sauce and held it in a fondue pot. It is a little more forgiving than true hollandaise sauce since it has no egg.

Country Ham Eggs Benedict

1 (12-ounce) package thinly sliced country ham
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup buttermilk
1 (8.75-ounce) can cream-style corn
2 tablespoons vegetable oil
8 large eggs, poached
Swiss Cheese Sauce

Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.

Swiss Cheese Sauce

2  tablespoons butter
2  tablespoons all-purpose flour
2  cups milk
1  cup (4 ounces) shredded Swiss cheese
1/2  teaspoon salt
1/4  teaspoon pepper

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly.Add shredded Swiss cheese, salt, and pepper, stirring until cheese melts.

Yield: Makes 2 cups