Eggs Benedict* Recipe
house made biscuit, shaved speck, wilted greens, two poached eggs, hollandaise, side salad
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Ingredients
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Biscuit
Filling
Poached Eggs
Hollandaise Sauce
Side Salad
Method
Biscuit Preparation
- 1
Make the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
- 2
Shape and Bake
Turn the dough onto a floured surface and knead gently. Pat it into a 1-inch thick circle, then cut out biscuits using a round cutter. Place them on a baking sheet and bake for 12-15 minutes until golden.
Filling Preparation
- 3
Poached Eggs
- 4
Poach the Eggs
In a saucepan, bring the water and vinegar to a gentle simmer. Crack each egg into a small bowl, then slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.
Hollandaise Sauce
- 5
Make the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice until pale. Place over a saucepan with simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and cayenne pepper.
Side Salad Preparation
- 6
Prepare the Salad
In a bowl, combine mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste, and toss to combine.
Assembly
- 7
Assemble the Dish
Split the biscuits in half, layer with wilted greens and speck, top with poached eggs, and drizzle with hollandaise sauce. Serve alongside the side salad.
