Eggs Benedict* Recipe

SIGNATURE BRUNCH

1. 1

   Roasted breakfast potatoes

   Preheat oven to 425°F (220°C). Peel (optional) and dice potatoes into 1-inch cubes. Toss with olive oil, kosher salt, freshly ground black pepper, smoked paprika, and garlic powder. Spread in a single layer on a rimmed sheet pan. Roast 25–30 minutes, turning once, until potatoes are golden and crispy.

2. 2

   Buttermilk biscuits (from scratch)

   In a large bowl, whisk together flour, baking powder, baking soda, and 1 teaspoon salt. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Stir in buttermilk just until dough comes together. Turn out onto a lightly floured surface and pat to about 1 inch thick. Cut into 8 rounds. Place on a baking sheet and bake at 425°F (220°C) for 12–15 minutes until golden.

3. 3

   Hollandaise sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Set bowl over a pot of simmering water (double boiler) and whisk constantly until yolks thicken and pale. Very slowly drizzle in melted butter, whisking constantly, until the sauce is thick and emulsified. Season with a pinch of salt. Keep warm.

4. 4

   Poach eggs

   Fill a wide pot with water and bring to a gentle simmer. Add a splash of white vinegar. Create a gentle whirlpool with a spoon, crack in the eggs one at a time, and poach 3–4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain.

5. 5

   Warm the ham

   Briefly warm the shaved Duroc ham slices in a skillet over medium heat until just heated through and slightly crisp at the edges.

6. 6

   Assemble Eggs Benedict on biscuits

   Split each biscuit in half. Top with a slice of ham, then a poached egg, and generous spoonful of hollandaise sauce. Serve immediately with the roasted potatoes on the side.