Southern Living OCTOBER 2010
Prepare hollandaise sauce mix according to package directions, using 2% reduced-fat milk and lemon juice and omitting butter. Cut 4 Sour Cream Cornbread wedges in half lengthwise, and toast under the broiler. Top 2 toasted cornbread halves with 1 low-sodium ham slice, 1 poached egg, and 1 Tbsp. hollandaise sauce. Repeat with remaining cornbread.
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