Jul 13 2026
Restaurants›Obed & Isaac's Microbrewery›The Benedict Recipe

The Benedict Recipe

Inspired by Obed & Isaac's Microbrewery
Time45m
Serves2

Two poached eggs and country ham over a buttermilk biscuit topped with hollandaise, with breakfast potatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Buttermilk Biscuits

For the Poached Eggs

For the Hollandaise Sauce

For the Country Ham

For the Breakfast Potatoes

Method

For the Buttermilk Biscuits

  1. 1

    Prepare the Dough

    Preheat your oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  2. 2

    Add Buttermilk

    Add the buttermilk to the flour mixture and stir until just combined. Do not overmix.

  3. 3

    Shape the Biscuits

    Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle. Cut out biscuits with a round cutter and place them on a baking sheet.

  4. 4

    Bake

    Bake in the preheated oven for 12-15 minutes or until golden brown.

For the Poached Eggs

  1. 5

    Boil Water

    In a medium saucepan, bring the water and vinegar to a gentle simmer over medium heat.

  2. 6

    Poach the Eggs

    Crack each egg into a small bowl. Gently slide each egg into the simmering water. Cook for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

For the Hollandaise Sauce

  1. 7

    Prepare the Sauce

    In a heatproof bowl, whisk the egg yolks and lemon juice together until pale. Place the bowl over a pot of simmering water (double boiler) and continue whisking until the mixture thickens.

  2. 8

    Add Butter

    Slowly drizzle in the melted butter while whisking continuously. Season with salt and cayenne pepper to taste. Keep warm.

For the Country Ham

  1. 9

    Heat the Ham

    In a skillet over medium heat, cook the country ham slices for 2-3 minutes on each side until heated through and slightly crispy.

For the Breakfast Potatoes

  1. 10

    Prepare the Potatoes

    Dice the potatoes into small cubes. In a bowl, toss them with olive oil, salt, black pepper, and paprika.

  2. 11

    Cook the Potatoes

    Heat a skillet over medium heat and add the potatoes. Cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy.

More from Obed & Isaac's Microbrewery