Copeland's Benedict Recipe
Copeland's Signature Biscuit topped with grilled Chisesi ham, two poached eggs & Andouille hollandaise gravy.
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Ingredients
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Biscuit
Grilled Ham
Poached Eggs
Andouille Hollandaise Gravy
Method
Biscuit
- 1
Prepare the Biscuit Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Milk
Make a well in the center of the mixture and pour in the milk. Stir until just combined. Do not overmix.
- 3
Shape and Bake
Turn the dough onto a floured surface and pat it to about 1-inch thickness. Cut out biscuits using a round cutter. Place them on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown.
Grilled Ham
- 4
Grill the Ham
Preheat a grill or grill pan over medium heat. Grill the Chisesi ham slices for about 2-3 minutes on each side until heated through and slightly charred.
Poached Eggs
- 5
Andouille Hollandaise Gravy
- 6
Melt the Butter
In a saucepan over low heat, melt the unsalted butter until just melted, being careful not to brown it.
- 7
- 8
Combine and Cook
Slowly drizzle the melted butter into the egg yolks while whisking constantly to emulsify. Add the lemon juice, salt, and cayenne pepper. Cook over low heat, whisking continuously, until the sauce thickens slightly.
- 9
Add Andouille Sausage
Stir in the diced Andouille sausage into the hollandaise sauce and heat through.
