- 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
- Place a rack in the center of the oven and preheat to 425F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
