Egg Benedict Biscuit Cup

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This breakfast/lunch dish is very inviting as you can tell it is so rich in flavor. Hollandaise sauce is always one of my favorite sauces for any of my breakfast meal. Well, you might notice that I have been cooking plenty of breakfast dishes. I always cannot resist from eating eggs. I am now learning to be more creative using eggs and biscuits. It is easy to make and a fast way to eat them in one bite.

During the holidays you have guests arriving early in your home and you want to impress them with a good looking dish staring at them in a rich taste. To me this is a very elegant and exquisite dish to impress your far away guests.

 

 

Makes 8

Ingredients:

1 can “Grands” refrigerated flaky biscuits, any brands of your choice

8 pieces store-ready cooked ham/Canadian bacon slice, cut into quarters

8 medium eggs

2 Roma tomatoes, diced

2-3 tablespoons finely chopped green onions/cilantro leaves/chives

Salt and black pepper to taste

1 portion of Hollandaise Sauce (See below Recipe)

 

Poaching the eggs:

5-6 quarts cold water

½ teaspoon salt

1/8 cup white vinegar

12 large brown/white eggs (I prefer brown eggs)

 

Method:

Heat a deep sauté pan with water, vinegar and salt over medium-high heat. Bring to just about to boil. The heat should maintain at 208°F. Then crack one egg at a time onto a custard cup and slip the egg slowly into the vinegar water, continue the rest of the eggs. Do not overcrowd the sauté pan. The eggs will be floating against the bottom of the pan, cooked for roughly about 5 minutes each and also depending what is your preference of the doneness of your eggs. Some might like their eggs to be a little harder or well done.

 

Hollandaise Sauce

Ingredients:

5 large egg yolks

¾ teaspoon cayenne powder, divided

1/3 teaspoon salt

1/3 teaspoon sugar

1½ tablespoons water

5 tablespoons Fresh lemon juice, divided

12oz cold unsalted butter, cut into 12 pieces

 

Method:

In a 3 quart saucier pan with egg yolks, water, 1/3 teaspoon cayenne powder and salt, whisk together for a minute or two.

Heat the saucier over low heat and continuously whisking vigorously, move the pan on and off the heat every 10-12 seconds and bringing the mixture to 140°F (using a sauce thermometer. Add a piece of butter one at a time after every 20 seconds, while whisking and moving the saucier on and off the heat. Continuing the process until 1/3 portions (4 pieces) of the butter are added, add 1½ tablespoon lemon juice. Keep adding another 1/3 portion butter, 1 at a time, but now every 20-25 seconds while still continuing moving the saucier on and off the heat and make sure to maintain a temperature of 120°-125°F.  Continuing the same processing until the last piece has been added, add the remaining lemon juice, sugar and cayenne powder and whisk for 1 minute.

If you prefer more lemon juice, you may add more before removing from heat.

Transfer the Hollandaise sauce into a food thermos to keep it warm or reheat over very low heat for 45 seconds to 1 minute.

Remove the eggs with a fine mesh skimmer or a deep slotted ladle and serve immediately.

 

Method:

Preheat oven to 350°F. Grease a jumbo muffin tin with canola cooking spray.

Unwrap the can and separate each biscuit and flatten to about 4½ or 5 inch diameter. Place the biscuit dough into each of the muffin cup and press dough up the side about ¾ inch. Insert 3 quarters of Canadian bacon/cook ham. Top on a tablespoon of Hollandaise sauce and place a few diced tomatoes and top another spoonful of Hollandaise sauce.

Transfer to the preheated oven and baked for 15-18 minutes or until golden brown.

Meanwhile, prepare the poach egg (See above recipe).

Remove baked biscuits from oven and cool for 2 minutes. Place one baked biscuit on a serving plate, top one poached egg and a spoonful or more Hollandaise sauce over top and sprinkle with chopped green onions/cilantro leaves/chives. Sprinkle salt and black pepper to taste.

 

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