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Eggs Benedict Recipe

Name: The Rockhill Grilles Eggs Benedict Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 0.5 cups butter, cold and cubed; 0.75 cups buttermilk; 4 slices sliced ham; 4 large eggs; 1 lb baby potatoes, halved; 2 tbs olive oil; 1 tsp paprika; to taste salt and pepper; 3 large egg yolks; 1 tbs lemon juice; 0.5 cups unsalted butter, melted; to taste salt; to taste cayenne pepper

Inspired by The Rockhill Grille

Time50m

Serves2

buttermilk biscuit, ham, two poached eggs, brunch potatoes, hollandaise

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Ingredients

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Buttermilk Biscuits

2 cups 00 bread flour

1 tbs Baking powder

1/2 tsp baking soda

1/2 tsp Celtic sea salt

1/2 cups butter, cold and cubed

3/4 cups Buttermilk

Ham

4 slices sliced ham

Poached Eggs

4 Large eggs

Brunch Potatoes

1 lb baby potatoes, halved

2 tbs olive oil

1 tsp Watkins paprika

to taste Celtic salt and pepper

Hollandaise Sauce

3 large egg yolks

1 tbs ReaLemon lemon juice

1/2 cups unsalted butter, melted

to taste Celtic sea salt

to taste Cayenne pepper

Method

Buttermilk Biscuits

Prepare the Dough

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Add Buttermilk

Stir in the buttermilk until just combined. Do not overmix. Turn the dough onto a floured surface and gently knead a few times.

Shape and Bake

Pat the dough to about 1 inch thick and cut out biscuits with a biscuit cutter. Place on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.

Brunch Potatoes

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, paprika, salt, and pepper.

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast for 20-25 minutes until crispy and golden, turning halfway through.

Poached Eggs

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Hollandaise Sauce

Prepare the Sauce

In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a pot of simmering water and whisk vigorously until the mixture thickens.

Add Butter

Slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and emulsified. Season with salt and cayenne pepper to taste.

Assembly

Assemble the Dish

Split the baked biscuits in half and layer with ham, followed by a poached egg. Drizzle with hollandaise sauce and serve alongside the roasted brunch potatoes.