Bacon Eggs Benedict Recipe
Organic poached eggs*, cherry-wood smoked bacon, fresh hollandaise, fresh baked buttermilk biscuit. Breakfast potatoes and grilled asparagus.
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Ingredients
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For the Poached Eggs
For the Bacon
For the Hollandaise Sauce
For the Buttermilk Biscuits
For the Sides
Method
Prepare the Buttermilk Biscuits
- 1
Make the Biscuit Dough
Preheat the oven to 425°F (220°C). In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
- 2
Shape and Bake the Biscuits
Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes until golden.
Cook the Bacon
- 3
Cook the Bacon
In a skillet over medium heat, cook the cherry-wood smoked bacon until crispy, about 6-8 minutes. Transfer to paper towels to drain.
Make the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the butter over low heat until just melted. Remove from heat and let it cool slightly.
- 5
Whisk Egg Yolks
In a heat-proof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
- 6
Add Butter
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce is smooth and creamy. Add cayenne pepper and mix well.
Poach the Eggs
- 7
Prepare to Poach
In a large pot, bring the water and vinegar to a gentle simmer.
- 8
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon.
Prepare the Sides
- 9
Cook the Breakfast Potatoes
Dice the breakfast potatoes and cook in boiling salted water until tender, about 10-12 minutes. Drain and set aside.
- 10
