Biscuit Eggs Benedict Recipe

• Level: Easy
• Yield: Serves 4
• Nutritional Information (per serving) Serving Size: 1 of 4 | Calories: 966 | Total Fat: 64 g | Saturated Fat: 27 g | Carbohydrates: 56 g | Dietary Fiber: 2 g | Sugar: 6 g | Protein: 40 g | Cholesterol: 497 mg | Sodium: 1222 mg
• Total Time: 1 hr 25 min (includes resting time)
• Active Time: 50 min

Biscuits:

• 2 cups all-purpose flour
• 3 tablespoons chopped fresh chives, plus extra for garnish
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt, plus some for sprinkling
• 6 ounces fresh goat cheese, crumbled
• 1 cup heavy cream, plus more for brushing

Quick Hollandaise:

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 8 slices Canadian bacon
• 8 large eggs

Special equipment:

• 2 1/2-inch round cookie cutter

1. Place a rack in the center of the oven and preheat to 425F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, chives, baking powder, sugar, and salt. Add the crumbled goat cheese and toss gently to break it into pea-sized pieces. Pour in the cream and stir with a wooden spoon until the dough comes together. Let rest 5 minutes.
3. Roll the dough into a circle just under 1/2 inch thick. Use the 2 1/2-inch cutter to cut 8 biscuits and arrange them about 2 inches apart on the prepared sheet. Brush tops with extra cream and sprinkle with salt. Bake until light golden, about 1618 minutes. Transfer to a wire rack to cool, then split the biscuits and place 2 bottom halves on each of 4 plates.
4. For the quick hollandaise, whisk together the mayonnaise, lemon juice, paprika, and 1 tablespoon water in a small bowl. Season with salt and pepper to taste and set aside.
5. Heat a large nonstick skillet over medium-high and cook the Canadian bacon in batches until browned, about 34 minutes per side. Place one slice on each biscuit bottom, folding if needed.
6. Fill a wide pot with about 2 inches of water and bring to a very gentle simmer. Crack the eggs into the water, spacing them apart. Cover the pot and turn off the heat; after 23 minutes the whites should be set and yolks soft. Remove eggs with a slotted spoon and place one on each bacon-topped biscuit. Spoon the hollandaise over the eggs, sprinkle with chopped chives, and top with the biscuit halves.

Always supervise children in the kitchen and assign only safe, age-appropriate tasks.

Copyright 2015 Television Recipe Iseasy, G.P. All rights reserved.