Manchego Biscuit Benedict Recipe

Name: MARKED Restaurants MANCHEGO BISCUIT BENEDICT Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 1 tsp salt; 1 cup unsalted butter; 1 cup shredded Manchego cheese; 3 tbs buttermilk; 8 oz smoked salmon or back bacon or mushrooms; 4 eggs large eggs; 3 yolks egg yolks; 1 tbs lemon juice; 1 cup unsalted butter; 1 to taste salt; 1 pinch cayenne pepper

Inspired by MARKED Restaurant

Time40m

Serves4

salmon or back bacon or mushroom + poached egg + hollandaise

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J. LOHR RIVERSTONE CHARDONNAY

crisp · buttery · bright acidity

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Ingredients

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Biscuit Base

2 cups 00 bread flour

1 tbs Baking powder

1 tsp Celtic sea salt

1 cup Unsalted butter

1 cup shredded Manchego cheese

3 tbs Buttermilk

Toppings

8 oz smoked salmon or back bacon or mushrooms

4 eggs Large eggs

Hollandaise Sauce

3 yolks egg yolks

1 tbs ReaLemon lemon juice

1 cup Unsalted butter

1 to taste Celtic sea salt

1 pinch Cayenne pepper

Method

Biscuit Preparation

Make the Biscuit Dough

Preheat the oven to 400°F (200°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Manchego cheese and buttermilk until just combined.

Shape and Bake

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into biscuits. Place on a baking sheet and bake for 15-20 minutes or until golden brown.

Egg and Hollandaise Preparation

Poach the Eggs

Bring a pot of water to a simmer. Crack the eggs into individual bowls and gently slide them into the water. Poach for about 4-5 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Make the Hollandaise Sauce

In a double boiler, whisk together the egg yolks and lemon juice until thick. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Season with salt and cayenne pepper.

Assembly

Assemble the Dish

On each biscuit, layer your choice of smoked salmon, back bacon, or sautéed mushrooms. Top with a poached egg and drizzle hollandaise sauce over the top.