Rioja Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Goat Cheese Biscuit

   Preheat the oven to 400°F (200°C). In a large bowl, mix together the flour, baking powder, salt, and black pepper. Cut in the butter until the mixture resembles coarse crumbs. Stir in the goat cheese. Gradually add milk until a soft dough forms. Drop spoonfuls onto a baking sheet and bake for 15-20 minutes or until golden brown.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove from the pan and drain on paper towels.

3. 3

   Sauté the Spinach and Tomato

   In the same skillet, add the fresh spinach and chopped tomato. Sauté until the spinach is wilted and the tomato is soft, about 3-4 minutes. Season with salt and pepper.

4. 4

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack each egg into a small bowl and slide it gently into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

5. 5

   Make the Parmesan Sauce

   In a saucepan, melt 2 tablespoons of butter over medium heat. Add flour and whisk for 1 minute to make a roux. Gradually whisk in the milk and cook until thickened. Stir in the parmesan cheese and season with salt and pepper.

6. 6

   Assemble the Rioja Benedict

   On a plate, place the goat cheese biscuit, top with sautéed spinach and tomato, add crispy bacon, and carefully place a poached egg on top. Drizzle with parmesan sauce and serve immediately.