Se7enbenedict* Recipe
buttermilk garlic biscuit, over medium egg, crispy green tomato, applewood smoked bacon, topped with peppercorn hollandaise
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Ingredients
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Ingredients for Se7enBenedict
Method
Directions for Se7enBenedict
- 1
Prepare the Bacon and Tomatoes
In a frying pan, cook the applewood smoked bacon until crispy. Remove from the pan and set aside. In the same pan, add oil and slice the green tomato into thick slices. Fry the tomato slices until golden brown on both sides. Set aside.
- 2
Cook the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes for medium poached eggs. Remove with a slotted spoon and place on a paper towel to drain.
- 3
Make the Peppercorn Hollandaise
In a double boiler, whisk together the egg yolks, lemon juice, and a pinch of salt until pale and thick. Gradually add melted butter while whisking continuously. Incorporate heavy cream, cayenne pepper, and crushed black peppercorns. Keep warm.
- 4
Assemble the Se7enBenedict
On a plate, place a buttermilk garlic biscuit, top with a crispy green tomato slice, followed by a crispy bacon slice. Add a poached egg on top and generously drizzle with the peppercorn hollandaise sauce.