Benedict Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

In a large bowl whisk together flour, baking powder, baking soda, and salt until evenly combined.

Cut the cold cubed butter into the dry ingredients using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

In a measuring cup combine the cold buttermilk and cold whole milk. Make a well in the dry ingredients and pour liquids in. Stir gently with a wooden spoon until the dough just comes together; do not overmix.

Turn the dough onto a lightly floured surface, gently fold it over itself 3–4 times to create layers, and pat to about 1-inch thickness.

Use a 2.5-inch round cutter to stamp 4 biscuits (press straight down without twisting). Re-roll scraps gently and cut additional biscuits if needed.

Place biscuits on prepared baking sheet so sides touch for taller biscuits. Brush tops with softened butter.

Bake for 12–15 minutes, or until golden brown on top. Remove from oven and let rest 5 minutes before splitting.

While biscuits bake, bring a medium pot of salted water to a boil.

Blanch broccolini in boiling water for 1 minute until bright green and slightly tender, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

In a skillet over medium heat, warm olive oil. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add blanched broccolini, season with salt and pepper, toss to coat and warm through for 2–3 minutes. Remove from heat and stir in lemon zest.

Gently pick through lump crab meat to remove any shell pieces and break up large lumps into bite-size pieces.

In a small skillet over low heat melt 1 tablespoon butter. Add minced shallot and cook 1–2 minutes until softened but not browned.

Add crab meat to the skillet just to warm through (about 1 minute). Stir in lemon juice, chives, salt, and pepper. Taste and adjust seasoning. Keep warm off the heat.

Set up a double boiler: bring 1–2 inches of water to simmer in a saucepan and place a heatproof bowl over it without touching the water.

In the bowl whisk together egg yolks, cold water, and lemon juice until slightly frothy.

Place the bowl over the simmering water and whisk constantly until the yolks thicken and increase slightly in volume (about 2–3 minutes). Be careful the bowl doesn’t get too hot to avoid scrambling.

Remove bowl from heat. Very slowly drizzle in the melted butter while whisking constantly to emulsify. If sauce becomes too thick, whisk in a few drops of warm water. Season with salt and a pinch of cayenne. Keep warm (cover lightly) until ready to serve.

Fill a wide shallow saucepan with 6 cups water and bring to a gentle simmer (not a rolling boil). Add 1 tablespoon white vinegar.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach 3–3.5 minutes for runny yolks, or 4–5 minutes for medium set yolks.

Use a slotted spoon to remove eggs and transfer to a paper towel-lined plate to drain briefly. Repeat with remaining eggs, keeping finished eggs warm in a shallow pan of warm water if needed.

Split warm biscuits in half and brush cut sides with 1 tablespoon melted butter.

On each biscuit bottom place a small handful (about 2 oz) of warmed lump crab meat, then arrange 2–3 broccolini stalks across the crab.

Gently place a poached egg on top of the broccolini. Spoon warm hollandaise over each egg (about 2 tablespoons each).

Finish with a sprinkle of minced chives, a light crack of black pepper, and an optional pinch of cayenne. Serve immediately with lemon wedges and microgreens or baby arugula on the side.