FNK KIDS CAN MAKE: BISCUIT EGGS BENEDICT Food Network Kitchen Food Network AllPurpose Flour, Chives, Baking Powder, Sugar, Goat Cheese, Heavy Cream, Mayonnaise, Lemons, Paprika, Canadian Bacon, Eggs
Recipe courtesy of Food Network Kitchen

Kids Can Make: Biscuit Eggs Benedict

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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 50 min
  • Yield: 4 servings
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.

Ingredients

Biscuits:

Quick Hollandaise:

Directions

Special equipment:
a 2 1/2-inch round cookie cutter
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.