Eggs benny on a buttermilk biscuit

Prep Time: 40 min

Serves: 2

Ingredients.

2 Buttermilk biscuits

4 Thinly sliced pieces of ham

2 medium poached eggs

Fresh greenery or herbs

Feta cheese

hollandaise sauce

Hollandaise Sauce

Prep Time: 10 min.

Ingredients:

1 tsp. white vinegar

3 fresh egg yolks

1 stick of warm melted butter

1 tsp. Dijon

Pinch of salt & pepper

1 tbsp. freshly squeezed lemon juice

Large measuring cup

Hand blender

Directions

Step 1

Set two biscuits aside until ready to use. You may want to heat them up before using.

For the Hollandaise sauce it goes together fairly quickly. You will need to separate your yolks from your whites, then set the whites aside for another recipe. You only need the yolks for this one.

Make sure the yolks are in a large measuring cup, then add the Dijon, salt & pepper and lemon juice. The lemon juice really brightens up the eggs and makes them a beautiful light yellow color.

Heat up your stick of butter so it’s nice and melted and fairly warm . Make sure the butter is in a container with a pouring spout, that helps.

Start whipping the eggs with the hand blender, then slowly incorporate the butter while you are whipping the eggs. Until all the butter is in the eggs. You should have a beautiful luscious Hollandaise.

It should have a creamy, silky look to it. Then set it aside.

Step 2

*Heat up those biscuits until warm

let’s get the poached eggs started they dont take too long.

( add an extra egg in case one does not turn out).

Start your pot of water on a high heat.  Add 1 tbsp. white vinegar, it helps the eggs stay together.

You will need 3 small ramekins, to crack each egg in. When the water comes to a boil, use your slotted spoon to create a whirlpool in the boiling water, then carefully drop each egg in one at a time.

(important step-so the eggs do not stick together, you want pretty eggs)

It should take about 2 or just a wee bit over 2 minutes.  Have the paper towel ready, take out each egg out of the water with a slotted spoon,and place the eggs gently onto a paper towel. It helps to drain the access water .

Step 3

Let’s set up the plating for the two of you. Place 1 fluffy biscuit on each plate, cut in half.

Warm the ham up in a fry pan with a little bit of butter, then place 2 slices on each biscuit. Make sure you fold the ham into a pretty little pile on the biscuit. So, it gives it volume. place the poached eggs over top of the ham.

Spoon on the Hollandaise sauce, then top with some crumbles of feta and some pretty green herbs. Serve fresh fruit or a little side asparagus. It really brings the plate to life!