The Bennie Recipe
A delightful take on the classic eggs benedict with a southern twist.
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Ingredients
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For the Southern Style Biscuits
For the Poached Eggs
For the Southern Style Hollandaise Sauce
For Assembly
Method
For the Southern Style Biscuits
- 1
Preheat the oven
Preheat your oven to 425°F (220°C).
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Cut in butter
Add the cold unsalted butter in small cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- 4
Add buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined; do not overmix.
- 5
Shape and bake
Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter or a glass. Place them on a baking sheet and bake for 15-20 minutes until golden brown.
For the Poached Eggs
- 6
Boil water
Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar to the water.
- 7
Poach eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
For the Southern Style Hollandaise Sauce
- 8
Melt butter
In a small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.
- 9
- 10
Combine and whisk continuously
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously to create an emulsion. Keep whisking until the sauce thickens. Season with cayenne pepper and salt to taste.
For Assembly
- 11
Assemble the dish
To assemble, split the freshly baked biscuit in half. Place a generous amount of crumbled sausage on the bottom half, followed by a poached egg, and drizzle with the hollandaise sauce. Top with chopped green onions and parsley.
- 12
Serve
Serve immediately while hot and enjoy your Southern twist on the classic Eggs Benedict!
