Sg Benny* Recipe

Prepare dry ingredients

Preheat oven to 425°F (220°C). In a large bowl combine 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 tsp salt; whisk to combine.

Cut in butter

Add 6 Tbsp cold cubed butter to the dry mix. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-size pieces.

Add buttermilk and shape

Stir in 3/4 cup buttermilk just until dough holds together. Do not overmix. Turn dough onto a lightly floured surface, fold 2–3 times to create layers, and pat to about 3/4-inch thickness. Cut two 2.5–3 inch rounds.

Bake

Place biscuits on a parchment-lined baking sheet. (Optional: beat 1 egg and brush top for sheen.) Bake 12–15 minutes until golden and risen. Keep warm, wrapped in a towel.

While biscuits bake, par-cook diced potatoes: place potatoes in a pot, cover with cold salted water, bring to a boil and simmer 5 minutes until just tender. Drain and dry.

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 2 minutes until softened. Add par-cooked potatoes, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread into an even layer and cook without disturbing 4–5 minutes to form a crust, then stir and continue cooking until golden and cooked through, about 6–8 minutes more. Keep warm.

Portion 1 cup mixed fresh fruit into a small bowl to serve alongside.

Bacon

If bacon chosen: cook 3 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and keep warm.

Sausage

If sausage chosen: in the same skillet, cook 2 small breakfast sausage patties over medium heat until browned and cooked through, about 4–5 minutes per side. Keep warm.

Fried green tomato

If fried green tomato chosen: season 2 tomato slices with salt and pepper. Dredge in flour, dip in beaten egg, then coat with fine cornmeal or panko. Heat 2 Tbsp oil in a skillet over medium-high heat and fry until golden, 2–3 minutes per side. Drain and keep warm.

Bring 6 cups water and 1 Tbsp white vinegar to a gentle simmer in a wide, shallow saucepan. Reduce heat so surface is barely moving with small bubbles.

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip 1–2 eggs into the center. Poach eggs 3–4 minutes for runny yolks or 4–5 for slightly firmer yolks. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs (total 4).

Set up a double boiler (bowl over barely simmering water). Whisk 3 egg yolks with 1 Tbsp lemon juice in the bowl until slightly thickened.

Continuously whisk while slowly streaming in 6 Tbsp melted butter until sauce is thick and emulsified. If sauce becomes too thick, whisk in a few drops of warm water to loosen. Season with 1/4 tsp salt and 1/8 tsp cayenne. Keep warm (off heat) until assembly.

Split and lightly toast 2 house biscuit halves. On each bottom half place the chosen protein (3 bacon slices OR 2 sausage patties OR 1 fried green tomato slice).

Top each protein with two poached eggs (2 eggs per serving) and spoon 2–3 tablespoons hollandaise over the eggs.

Place the biscuit tops on the side or lightly over the eggs. Sprinkle minced fresh chives over hollandaise and plate with a portion of home fries and 1 cup fresh fruit.

Serve immediately so eggs and hollandaise remain warm.