Eggs Benedict On A Biscuit Recipe
A fresh baked Southern-Style buttermilk biscuit with hollandaise and free-range eggs. Served with smashed potatoes tossed with Porter's signature seasoning or a side salad.
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Ingredients
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Biscuit
Hollandaise Sauce
Eggs
Smashed Potatoes
Method
Biscuit Preparation
- 1
Make the Biscuits
Preheat your oven to 425°F (220°C). In a large bowl, mix together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn out onto a floured surface and knead gently. Roll to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Hollandaise Sauce Preparation
- 2
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in melted butter until the sauce thickens. Season with salt and cayenne pepper. Keep warm.
Egg Preparation
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Smashed Potatoes Preparation
- 4
Cook the Potatoes
Boil baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly. Smash each potato with a fork, drizzle with olive oil, and sprinkle with Porter's seasoning and salt. Toss to combine.