Eggs Benedict Recipe

Prepare oven and dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder and 0.5 tsp salt.

Cut in butter

Add 4 tbsp cold cubed unsalted butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Add cheese and wet ingredients

Stir in 0.75 cup grated Manchego. In a small bowl whisk 1 whole egg with 0.5 cup cold milk, then pour into the dry ingredients and gently fold until just combined. Do not overmix; dough should be slightly shaggy and a bit sticky.

Form and bake

Turn dough onto a lightly floured surface, gently pat to about 1-inch thickness. Use a 2.5-inch round cutter to stamp 4 biscuits (re-roll scraps as needed). Place on baking sheet about 1 inch apart. Brush tops with 1 tbsp melted butter. Bake 12–15 minutes until golden brown. Let cool slightly while preparing other components.

While biscuits bake, toss 1 lb halved fingerling potatoes with 2 tbsp olive oil, 1 tsp minced garlic, 1 tsp fresh thyme leaves, 0.75 tsp salt and 0.5 tsp black pepper. Spread cut-side down on a separate baking sheet or an ovenproof skillet.

Roast in preheated 425°F (220°C) oven for 20–25 minutes, turning once after 12 minutes, until edges are browned and potatoes are crisp-tender. Keep warm in the oven (off) or on the stove over low heat.

Set up a double boiler

Bring a small saucepan of water to a gentle simmer. Reduce heat so water is barely simmering. Place a heatproof bowl (glass or stainless) over the pan ensuring the bowl bottom does not touch the water.

Whisk yolks and lemon

In the bowl whisk together 3 egg yolks and 1.5 tbsp fresh lemon juice until slightly thickened and pale.

Cook and emulsify: Place the bowl over the simmering water and whisk constantly while slowly drizzling in the 6 tbsp hot melted butter (in a thin stream). Continue whisking until sauce thickens and coats the back of a spoon. If sauce gets too thick or starts to separate, whisk in up to 1 tsp warm water to smooth. Season with 0.5 tsp salt and 1/8 tsp cayenne. Keep warm set aside over warm (not hot) water while poaching eggs.

Bring a wide shallow saucepan of water to a gentle simmer (no rolling boil). Add 1 tbsp white vinegar and 0.25 tsp salt. Stir to create a gentle vortex if you prefer single-egg poaches.

Crack one egg into a small bowl. Gently slide the egg into the simmering water. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg, drain on a paper towel briefly, and keep warm. Repeat with remaining eggs (poach in batches if needed).

Prepare avocado: Halve and pit 1 ripe avocado, scoop flesh into a bowl and mash lightly with 0.5 tbsp fresh lemon juice, 0.25 tsp salt and 0.25 tsp freshly ground black pepper to taste. Keep slightly chunky.

Toast biscuits: Slice the 4 Manchego biscuits in half horizontally. Heat a skillet over medium heat with 1 tbsp unsalted butter. Toast biscuit halves cut-side down 1–2 minutes until golden.

Assemble: On each plate place a toasted biscuit half, spread with a generous spoonful of mashed avocado. Top each with a portion of roasted fingerling potatoes (divide evenly). Place a poached egg on top of each biscuit. Spoon warm hollandaise over the eggs (about 2–3 tbsp per egg). Garnish with microgreens or chopped chives (2 tbsp) and an extra grind of black pepper if desired.

Serve immediately while hollandaise and eggs are warm.