Ben On A Biscuit Recipe
Classic benedict turned ozark with 2 poached eggs, ham, & sautéed greens on top of a buttermilk biscuit with hollandaise.
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Ingredients
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Buttermilk Biscuits
Poached Eggs & Sautéed Greens
Hollandaise Sauce
Method
Preparing the Buttermilk Biscuits
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 2
Cut in Butter
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Buttermilk
Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a fork until just combined. Do not overmix.
- 4
Shape and Bake
Turn the dough out onto a floured surface, gently knead it a few times, then pat it into a 1-inch thick round. Cut out biscuits with a biscuit cutter and place them on a baking sheet. Bake at 425°F (220°C) for 12-15 minutes or until golden brown.
Cooking the Poached Eggs and Sautéing Greens
- 5
- 6
Poach the Eggs
In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 7
Prepare the Ham
In the same skillet, add the ham slices and cook over medium heat until warmed through, about 2-3 minutes on each side. Remove and set aside.
Making the Hollandaise Sauce
- 8
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.
- 9
Cook Over Heat
Place the bowl over a pot of simmering water (double boiler). Whisk constantly while slowly drizzling in the melted unsalted butter until the sauce thickens. Remove from heat and season with salt and cayenne pepper to taste.
Assembling the Dish
- 10
Build the Benedict
Split the warm buttermilk biscuits in half. Layer with sautéed greens, a slice of ham, and top with a poached egg. Drizzle generously with hollandaise sauce before serving.