Avocado & Pesto Benedict Recipe
sun-dried tomato pesto, spinach, house made buttermilk biscuit, hollandaise, spring salad, parmesan potatoes topped with Mediterranean Salsa
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Ingredients
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Biscuit Ingredients
Pesto Ingredients
Hollandaise Ingredients
Spring Salad Ingredients
Parmesan Potatoes Ingredients
Mediterranean Salsa Ingredients
Method
Biscuit Preparation
- 1
Make the Biscuits
Preheat the oven to 425°F (220°C). In a bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut out biscuits and place on a baking sheet. Bake for 15-20 minutes or until golden brown.
Pesto Preparation
- 2
Make the Pesto
In a food processor, combine sun-dried tomatoes, basil, pine nuts, parmesan cheese, garlic, and olive oil. Process until smooth. Set aside.
Hollandaise Preparation
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt to taste.
Potato Preparation
- 4
Prepare the Parmesan Potatoes
Boil baby potatoes until tender, about 15 minutes. Drain and let cool slightly. Toss with olive oil, parmesan cheese, salt, and pepper, then roast in the oven at 425°F (220°C) for 20 minutes until crispy.
Salsa Preparation
- 5
