Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Biscuit Eggs Benedict
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- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- 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
The butterless biscuits for these Benedicts are perfect for kids to make because they are so simple. For little and big kids: Let them help with measuring, mixing and cutting out the biscuits and making the eggless hollandaise.
- Level: Easy
- Total: 1 hr 25 min (includes resting time)
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- 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
Ingredients
Biscuits:
Quick Hollandaise:
Directions
Special equipment:
a 2 1/2-inch round cookie cutter- For the biscuits: Position an oven rack in the center of the oven, and preheat to 425 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, chives, baking powder, sugar and salt in a large bowl. Add the goat cheese, and toss, using your hands to break it up into pea-sized pieces. Add the cream, and mix with a wooden spoon until combined. Let the dough stand for 5 minutes.
- Roll the dough out into a round that is slightly less than 1/2 inch thick. Cut out 8 biscuits with a 2 1/2-inch round cookie cutter, and arrange them about 2 inches apart on the prepared baking sheet. Brush them with more cream, and sprinkle with a little salt. Bake the biscuits until just golden, 16 to 18 minutes. Transfer them to a wire rack, and let cool. When the biscuits are cool enough to handle, split them in half. Put 2 bottom halves on each of 4 plates.
- For the quick hollandaise: Whisk the mayonnaise, lemon juice, paprika and 1 tablespoon water in a small bowl, and season with salt and pepper; set aside.
- Heat a large nonstick skillet over medium-high heat. Cook the bacon in batches until browned, 3 to 4 minutes per side. Place 1 slice of bacon on each biscuit bottom, folding if needed.
- Bring a wide pot with about 2 inches of water to a very gentle simmer. Break the eggs into the water, spacing them apart. Cover the pot, and turn off the heat. After 2 to 3 minutes the whites should be set and the yolks still soft. Remove the eggs with a slotted spoon, and place on top of the Canadian bacon slices. Drizzle with hollandaise, sprinkle with chives and sandwich each with a biscuit top.
Cook’s Note
Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.
