Artichoke + Spinach Benny Recipe
Toasted buttermilk biscuit, poached eggs, avocado hollandaise, beet chips, breakfast potatoes
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Ingredients
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Biscuit
Poached Eggs
Avocado Hollandaise
Breakfast Potatoes
Beet Chips
Method
Biscuit Preparation
- 1
Make the Biscuits
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes until golden.
Egg Preparation
- 2
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack eggs into small bowls, then gently slide them into the water. Poach for about 3-4 minutes until whites are set. Remove with a slotted spoon and drain.
Hollandaise Preparation
- 3
Potato Preparation
- 4
Beet Chips Preparation
- 5
Make Beet Chips
Preheat oven to 375°F (190°C). Thinly slice beets, toss with olive oil and salt. Arrange on a baking sheet and bake for 20-25 minutes, flipping halfway, until crispy.
