Smoked Salmon Eggs Benedict on Buttermilk Biscuits
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Ingredients:
For the buttermilk biscuits:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/4 teaspoon baking soda
– 1 teaspoon salt
– 6 tablespoons unsalted butter, chilled and cubed
– 3/4 cup buttermilk, chilled
For the poached eggs & smoked salmon:
– 4 large eggs
– 4 slices smoked salmon
For the dill hollandaise:
– 3 egg yolks
– 1 tablespoon lemon juice
– 1/2 cup unsalted butter, melted
– 1 tablespoon fresh dill, finely chopped
– Salt and white pepper to taste
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Instructions:
1. Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add buttermilk, gently stirring until dough forms.
2. Turn the dough onto a lightly floured surface; knead gently just to bring the dough together. Roll out to about 1/2-inch thick and cut biscuits using a round cutter.
3. Place biscuits on a baking sheet and bake for 12-15 minutes or until golden.
4. For the hollandaise, place a heatproof bowl over a pot of simmering water (do not let the bowl touch the water). Whisk together the egg yolks and lemon juice until thickened. Slowly drizzle in butter, whisking continuously until the sauce is thick and creamy. Stir in dill, salt, and white pepper.
5. To poach the eggs, fill a saucepan with about 3 inches of water. Bring to a simmer and add a splash of vinegar. Crack eggs individually into a small bowl, then gently slide each egg into the water. Poach for about 3 minutes or until whites are set and the yolks are runny.
6. To assemble, slice the biscuits and top each half with smoked salmon, then gently place a poached egg on each. Drizzle with dill hollandaise and serve immediately.
Smoked Salmon Eggs Benedict on Buttermilk Biscuits
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