Biscuit Bennies Recipe

Biscuit Bennies Directions

1. 1

   Prepare the Breakfast Potatoes

   Dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add the potatoes, salt, pepper, and paprika. Cook until golden and tender, about 15-20 minutes, stirring occasionally.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk the egg yolks and lemon juice together. In a saucepan, melt the butter over medium heat. Gradually whisk the melted butter into the egg mixture until thick and smooth. Season with salt to taste and set aside.

3. 3

   Poach the Eggs

   Bring a pot of water to a simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set aside.

4. 4

   Toast the Biscuits

   Split the buttermilk biscuits in half and butter each side. Toast them on a skillet or under the broiler until golden brown.

5. 5

   Assemble the Dish

   On each toasted biscuit half, place a poached egg, drizzle with hollandaise sauce, and serve with a side of breakfast potatoes. Garnish with chopped chives if desired.