Ham & Biscuit Eggs Benedict Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda, and 1 tsp salt until evenly combined.

Using a box grater or pastry cutter, cut 6 tbs cold cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.

Stir in 1 cup grated cheddar and 3 tbs chopped chives until evenly distributed.

Whisk together 1 large egg, 3 tbs buttermilk and 3 tbs whole milk in a small bowl. Pour into the dry ingredients and gently fold with a rubber spatula until a shaggy, slightly sticky dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface, gently pat into a 3/4-inch thick rectangle. Fold the dough over onto itself 2 times to create layers, then pat again to 3/4–1 inch thickness.

Using a 2.5–3 inch biscuit cutter, cut 4 biscuits (press straight down, do not twist). Re-roll scraps once and cut remaining biscuits if possible.

Place biscuits on the prepared sheet about 1 inch apart. Whisk the remaining large egg with a splash of water and brush the tops lightly, then brush with 1 tbs melted butter for extra color and flavor.

Bake for 12–15 minutes until golden brown and a skewer inserted comes out clean. Remove from oven and let rest on a rack while you prepare the other components.

In a medium bowl, combine 1 cup grated smoked gouda and 4 oz softened cream cheese. Use a fork or spatula to blend until mostly smooth with small cheese shreds remaining.

Fold in 3 tbs chopped pimentos, 2 tbs mayonnaise, 1 tsp lemon juice, 1/4 tsp black pepper and 1/4 tsp salt. Taste and adjust seasoning. Cover and refrigerate until ready to use; bring to room temperature before assembling so spread is soft and spreadable.

Warm the Ham

Preheat a skillet over medium heat. Warm 8 oz sliced Boar’s Head black forest ham in the dry skillet for 1–2 minutes per side until heated through and slightly caramelized at the edges. Keep warm on low heat or tent with foil.

Poach the Eggs

Bring a deep sauté pan of water (about 3 inches deep) to a gentle simmer. Stir in 1 tbs white vinegar and a pinch of the 1/2 tsp salt. Crack each of the 4 large eggs into a small bowl or ramekin.

Create a gentle whirlpool with a spoon, then slide one egg at a time into the center of the simmering water. Poach eggs for 3–3.5 minutes for runny yolks or up to 4 minutes for slightly firmer. Remove eggs with a slotted spoon, drain on a paper towel-lined plate, and keep warm.

Set up a double boiler or a heatproof bowl over a saucepan with simmering (not boiling) water. Add 3 large egg yolks to the bowl and whisk with 1 tbs lemon juice and 1/2 tsp Dijon mustard until pale and slightly thickened.

Slowly and steadily drizzle in the 6 tbs hot melted butter while whisking continuously to emulsify. Add the butter in a slow stream, and if the sauce becomes too thick, whisk in a teaspoon or two of warm water to adjust consistency.

Season with 1/4 tsp salt and 1/8 tsp cayenne pepper. Keep the hollandaise warm over very low heat or in a thermos; avoid direct high heat to prevent curdling. If sauce separates, whisk in a teaspoon of warm water vigorously to bring it back together.

Slice each warm biscuit in half horizontally. Place the bottom half on a plate.

Spread about 2 tbs of the gouda-pimento cheese on each biscuit bottom (divide evenly).

Top the spread with 2 oz (approx.) warmed ham slices per biscuit (divide the 8 oz evenly among 4 biscuits).

Place one poached egg on top of each ham stack. Spoon 2–3 tbs of warm hollandaise sauce over each egg, letting it cascade over the sides.

Finish with a sprinkle of sliced chives and a grind of freshly ground black pepper. Place the biscuit top at an angle or serve on the side.

Serve immediately so biscuits remain warm and eggs are runny.