I am a sucker for breakfast. Don’t get me wrong. I don’t love mornings, but I DO and love breakfast! I like breakfast any time of the day. It always seems so luxurious and indulgent to be able to sit down and eat a yummy breakfast. Whether it is brunch with friends or simply some quiet time to read over a steaming cup of coffee, it is a treat.
Breakfast food is so diverse. It can range from healthy egg whites and granola to chorizo and huevos rancheros. It can be chock full of carbs with buttery biscuits, fluffy pancakes, crispy waffles dripping with maple syrup all the way to high protein with cheesy omelettes, smoky bacon and sausage and scrambled eggs. The best breakfast, of course, is a mixture of all of the above! J I find it hard to resist soft cooked eggs that I can sop up with toasty biscuits, cheesy potato casserole, and a couple of pancakes with real maple syrup (or chocolate chips!) Obviously, I can’t eat like that very often. But that doesn’t mean I don’t think about it!
One day when I was thinking about it, I decided I wanted to write a breakfast recipe that would make the seemingly complex, complicated and time consuming special morning breakfast a reality for anyone short on time. I decided to tackle eggs benedict. I think I came up with a recipe that works! This is something that would be delicious room temperature as well as warm, it can sit well and be pretty on a buffet, it can even anchor a casual brunch at your house. It would be great as an addition to an Easter brunch or buffet. I hope you like this one…
Here is wishing you lots of late mornings and delicious breakfasts with friends and loved ones.
Eggs Benedict Biscuits Ingredients:
4 egg yolks
4T fresh lemon juice
4T cold butter
12 Slices ham
Make your hollandaise sauce.
In a saucepan over gentle heat, whisk together your egg yolks, lemon juice, and half of the butter.
Whisk the mixture constantly. It will foam up and start to thicken. DON’T stop stirring!
After the first addition of butter melts, continue to whisk over medium low heat and the sauce will start to thicken. Remove from heat, continuing to stir, add the rest of the butter. It will melt and the sauce will be light yellow and silky. Add a pinch of salt
Set the sauce aside and make your biscuits. Follow the directions on the box for “drop” biscuits.
Spray 2 “giant size” muffin tins with cooking spray.
Gently press about 2T of dough onto the sides and bottom of each muffin cup. Don’t worry if it seems like a thin layer. The dough puffs up as it bakes.
Spoon 1 T or so of the hollandaise sauce into the bottom of each biscuit cup. Spoon the rest of the sauce into a re-sealable Ziploc bag
Then, gently crack one egg into the center of each biscuit cup, taking care not to break the yolk.
Pop the muffin tins into a 350 degree oven for 20-30 minutes or until the whites of the egg are set and the biscuit is golden around the edges that you can see.
Serve these with more of the hollandaise sauce drizzled on top. (Just snip a corner from the Ziploc bag) I like these with sliced tomatoes and avocadoes too. The sauce is a delicious accompaniment to them and it rounds out your breakfast meal.