Rioja Benedict Recipe

Prepare the Goat Cheese Biscuits

Preheat the oven to 400°F (200°C). In a bowl, combine flour, baking powder, salt, and pepper. Cut in the butter until the mixture resembles coarse crumbs. Stir in goat cheese and milk until just combined. Drop spoonfuls of the mixture onto a baking sheet and bake for 15-20 minutes until golden.

Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, leaving some fat in the pan.

Sauté Spinach and Tomatoes

In the same skillet, add spinach and diced tomatoes. Sauté until the spinach is wilted and tomatoes are softened. Season with salt and pepper.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into a small bowl and gently slide into the water. Poach for about 3-4 minutes until whites are set. Remove with a slotted spoon.

Make the Parmesan Sauce

In a saucepan, melt 1 tablespoon of butter over medium heat. Stir in the parmesan cheese and 1/4 cup of water, whisking until smooth and heated through. Add salt and pepper to taste.

Assemble the Dish

On a plate, layer the sautéed spinach and tomatoes, followed by two slices of bacon. Top with two poached eggs, drizzle with parmesan sauce, and serve with goat cheese biscuits on the side.