Eggs Benedict Recipe
House made biscuit | Benton's bacon | Poached eggs* | Hollandaise
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Ingredients
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Biscuit
Benton's Bacon
Poached Eggs
Hollandaise Sauce
Method
Biscuit
- 1
Prepare the Biscuit Dough
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- 2
Cut in the Butter
Add the unsalted butter, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- 3
Add Milk
Pour in the milk gradually, stirring until just combined. Do not overmix.
- 4
Shape and Bake
Turn the dough onto a lightly floured surface, pat it to about 1-inch thickness. Cut into rounds and place on a baking sheet. Bake at 425°F (220°C) for 15-20 minutes or until golden brown.
Benton's Bacon
- 5
Cook the Bacon
In a skillet over medium heat, cook the Benton's bacon until crispy, about 5-7 minutes. Drain on paper towels.
Poached Eggs
- 6
Prepare to Poach
Bring a pot of water to a gentle simmer and add the white vinegar.
- 7
Poach the Eggs
Crack each egg into a small bowl, then gently slide each into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 8
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat.
- 9
Whisk the Egg Yolks
In a mixing bowl, whisk the egg yolks until pale and thick. Gradually add in the melted butter while whisking continuously.
- 10
Add Lemon Juice and Seasoning
Stir in the lemon juice, salt, and cayenne pepper. Adjust the seasoning to taste.
Assembly
- 11
Assemble the Dish
Split the baked biscuits in half, layer with crispy bacon, top with poached eggs, and drizzle with hollandaise sauce. Serve immediately.
