Homemade Eggs Benedict with Biscuits
ID: 4394d9f7...
An elevated, delicious brunch classic made completely from scratch, featuring flaky homemade biscuits, a rich and velvety hand-whisked hollandaise sauce, savory Canadian bacon, and perfectly runny poached eggs.
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🍳 Cooking Flow
Prepare the biscuit dough, let it rest in the fridge, then roll, cut, and bake at 375°F until golden brown. → Whisk egg yolks and lemon juice over a double boiler, then slowly emulsify with melted butter to make the hollandaise. → Pan-fry the Canadian bacon until browned and warm. → Poach the eggs in simmering water with vinegar until the whites are set. → Layer the split biscuits with bacon, poached eggs, hollandaise, and black pepper, then serve.
Cooking Steps
Brief Cooking Order
Prepare the biscuit dough, let it rest in the fridge, then roll, cut, and bake at 375°F until golden brown. → Whisk egg yolks and lemon juice over a double boiler, then slowly emulsify with melted butter to make the hollandaise. → Pan-fry the Canadian bacon until browned and warm. → Poach the eggs in simmering water with vinegar until the whites are set. → Layer the split biscuits with bacon, poached eggs, hollandaise, and black pepper, then serve.
Introduction
An elevated, delicious brunch classic made completely from scratch, featuring flaky homemade biscuits, a rich and velvety hand-whisked hollandaise sauce, savory Canadian bacon, and perfectly runny poached eggs.
Step 1
Combine all the dry ingredients for the biscuits (cake flour, bread flour, baking powder, baking soda, salt, and sugar) in a large bowl.
Step 2
Incorporate the cold, diced butter into the dry mixture using your hands, rubbing it in until the mixture resembles coarse crumbs.
Step 3
Whisk heavy cream and one egg together, then add to the dry mixture. Knead lightly until the dough just comes together. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Step 4
Roll out the rested biscuit dough on a floured surface to about 1/2-inch thickness. (If a rolling pin is not available, a plastic-wrapped glass bottle works as an alternative).
Step 5
Cut the dough into rounds using a small jar or biscuit cutter, and place them on a parchment-lined baking tray.
Ingredients List
Important Notes
Ensure the butter used for the biscuit dough is extremely cold to achieve a flaky texture.
When making hollandaise without a whisk, using two forks nested together or whisking extremely fast with a single fork can help emulsify the sauce.
The water for poaching eggs should be at a gentle simmer, never a rolling boil, to prevent the whites from dispersing.
Adding vinegar to the poaching water helps the egg whites coagulate faster around the yolk.
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