Ingredients

2 eggs (poached)
2 slices Canadian Bacon
1/2 cup Rosemary Hollandaise (recipe follows)
2 pieces Red Pepper Cornbread (recipe follows)
Capers

Place frizzled Canadian Bacon on tops of warm cornbread.
Rest poached eggs on top of each piece.
Pour Rosemary Hollandaise sauce over eggs.
Garnish with capers, lemon wedge and rosemary sprigs.

Rosemary Hollandaise
1 oz vinegar
1/4 teaspoon fresh ground pepper
2 ozs water
3 egg yolks
6 ozs clarified butter
1 1/2 teaspoons lemon juice
salt and pepper
1 tablespoon ground rosemary

Reduce vinegar and black pepper by half. Cool.
Add hot water
Whisk egg yolks with vinegar reduction until tripled in volume.
Gradually add clarified butter.
Add the lemon juice and ground rosemary.
Adjust flavor with salt and pepper.

Red Pepper Cornbread
4 cups corn meal
2 cups flour
2 tablespoons sugar
1 tablespoon salt
2 tablespoons baking powder
1 teaspoon baking soda
1 cup butter
1 cup chopped onions
1 cup chopped shallots
3 cups butter milk
4 eggs
3 cups white cheddar (grated)
1 large roasted red pepper, diced

Saute' onions and shallots until clear.
Mix dry ingredients in food processor.
Add chopped butter and pulse until creamy.
Combine buttermilk and eggs and add to corn meal mixture.
Add cheese, red peppers and cooled onions and shallots.
Mix until combined.
Pour batter into buttered casserole dish.
Bake in a 375 degree oven for 50 minutes to an hour.