Happy National Egg Day ! This Friday I am sharing a favorite Family Brunch recipe with a Southern twist. Eggs Benedicta with Biscuits instead of English Muffins. Enjoy you weekend…. Lisa
- 1 can 16 oz Grand biscuits or homemade biscuits.
- 8(1-oz.) slices Canadian bacon or cooked Southern ham
- . hollandaise sauce
- 8eggs, poached
- Heat oven to 375°F. Bake biscuits as directed on can.*
- 2Meanwhile, lightly brown Canadian bacon slices in skillet; keep warm over low heat. Make hollandaise sauce .- set aside. Prepare poached eggs.
- 3To serve, split warm biscuits; place 2 halves on each plate. Top each with bacon slice, poached egg and sauce.
- You can also substitute cooked Sausage patties for ham.
How to Poach Eggs :
Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate. But the vinegar does affect the taste.
Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
Crack egg into a small bowl and gently slip it into the water:
Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water.
Turn off heat, cover pan, set timer for 4 minutes:( Depending on Eggs size) Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
Easy Hollandaise Sauce
- Egg Yolks – 3 eggs
- Lemon Juice – 1 tablespoon
- Dijon – 1 teaspoon
- Salt – 1/4 teaspoon
- Cayenne Pepper – just a pinch
- Butter- 1/2 cup of melted butter
Hollandaise sauce is a classic creamy sauce that’s perfect for brunch and comes together with 5 simple ingredients. It’s easy and foolproof in a blender! Watch the video above to see how I make it.