Ingredients with Measurements:
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup milk
- 1 tablespoon white vinegar
- 8 slices Canadian bacon
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Skillet
- Slotted spoon
- Blender or immersion blender
- Double boiler or heatproof bowl and saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Add the chilled and cubed butter to the bowl and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix together the milk and white vinegar. Add the milk mixture to the flour mixture and stir until just combined.
5. Turn the dough out onto a floured surface and knead it gently until it comes together. Roll the dough out to 1/2 inch thickness and use a biscuit cutter to cut out 8 biscuits. Place the biscuits onto the prepared baking sheet.
6. Bake the biscuits for 12-15 minutes, or until they are golden brown and cooked through. Remove them from the oven and set aside.
7. While the biscuits are baking, cook the Canadian bacon in a skillet over medium heat until it is crispy. Remove the bacon from the skillet and set it aside.
8. Fill a large saucepan with water and bring it to a simmer. Crack the eggs into the water and cook them for 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and set them aside.
9. In a blender or immersion blender, blend together the egg yolks and lemon juice until they are light and frothy.
10. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the butter. Slowly pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce is thick and creamy. Season the sauce with salt and pepper to taste.
11. To assemble the biscuits eggs benedict, split each biscuit in half and place a slice of Canadian bacon on the bottom half. Top the bacon with a poached egg and spoon the hollandaise sauce over the top. Garnish with chopped fresh parsley.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Biscuits: 425°F
Water for poaching eggs: simmering
Serving size:
4 servings
Nutritional information:
Calories: 710
Fat: 50g
Carbohydrates: 45g
Protein: 21g
Sodium: 1210mg
Sugar: 2g
Substitutions for ingredients:
- Use ham or bacon instead of Canadian bacon.
- Use gluten-free flour instead of all-purpose flour.
- Use a dairy-free butter substitute instead of unsalted butter.
- Use a dairy-free milk substitute instead of milk.
Variations:
- Add sliced avocado or tomato to the biscuits eggs benedict.
- Use smoked salmon instead of Canadian bacon.
- Add a dash of hot sauce to the hollandaise sauce for a spicy kick.
Tips and tricks:
- Make sure the butter for the biscuits is chilled and cubed before adding it to the flour mixture.
- Don't overwork the biscuit dough or the biscuits will be tough.
- Use fresh eggs for poaching to ensure they hold their shape.
- Keep the hollandaise sauce warm by placing the bowl over a pot of warm water.
Storage instructions:
Store leftover biscuits, bacon, and hollandaise sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biscuits in the oven at 350°F for 5-10 minutes, or until heated through. Reheat the bacon and hollandaise sauce in the microwave or on the stovetop.
Presentation ideas:
Arrange the biscuits eggs benedict on a platter and garnish with fresh parsley and lemon wedges.
Garnishes:
Chopped fresh parsley, lemon wedges
Pairings:
Fresh fruit, roasted potatoes, coffee or tea
Suggested side dishes:
Mixed greens salad, roasted asparagus, hash browns
Troubleshooting advice:
- If the hollandaise sauce is too thick, whisk in a little warm water to thin it out.
- If the biscuits are too dry, try brushing them with melted butter before serving.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover biscuits, bacon, and hollandaise sauce in the refrigerator and consume within 3 days.
Food history:
Eggs benedict is a classic American breakfast dish that originated in New York City in the late 1800s. It typically consists of a toasted English muffin, topped with Canadian bacon, a poached egg, and hollandaise sauce.
Flavor profiles:
Savory, buttery, tangy
Serving suggestions:
Serve the biscuits eggs benedict with fresh fruit, roasted potatoes, and coffee or tea for a delicious breakfast or brunch.
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