A Cook Named Matt

Poached Eggs Biscuit Benedict

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Picture for Poached Eggs Biscuit Benedict

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Ingredients

biscuits

425 g flour

14 g baking powder

11 g salt

170 g cold cubed butter

290 g butter milk

Egg wash

1 egg

1 tbsp water

hollandaise

2 egg yolks

2 cups melted butter

teaspoon lemon juice

1 tablespoon Spiceology Tarragon Leaves, C/S

salt and lemon to taste

smoked black pepper to taste

Poached egg

1 egg

pinch salt

tablespoon rice vinegar

Step 1

For the biscuits

425 g flour

14 g baking powder

11 g salt

170 g cold cubed butter

Step 1

mix all the dry ingredients with the butter until butter turns into pea size.

Step 2

mix in butter milk

290 g butter milk

Step 3

roll out on a floured surface and give about three folds.

rolling pin

Step 4

cut into equal sizes and put on a greased parched sheet tray.

sheet tray

Step 5

brush lightly with egg wash

1 egg

1 tbsp water

Step 6

bake at 425°F for 4x4x4 minutes turning each time.

Step 7

remove and brush with melted butter

Step 8

For the hollandaise

Step 1

put egg yolks and lemon juice in. Heatproof bowl.

2 egg yolks

teaspoon lemon juice

heatproof bowl

Step 2

set up a pot the bowl would fit on top of with water filled a third of the way on low heat.

pot

heatproof bowl

Step 3

place bowl with eggs on pot and whisk continuously until it becomes ribbony and fluffy.

Step 4

remove from pot and begin adding in melted butter while whisking.

Step 5

alternate from heat on and off to avoid scrambling.

Step 6

ones sauce is thick add tarragon and season with salt ,smoked pepper, lemon juice to taste.

tablespoon Spiceology Tarragon Leaves, C/S

Step 7

hold in a warm place

Step 8

bring a pot with water salt and vinegar to a soft boil. Not rolling!

Step 9

crack egg into small bowl or cup.

Step 10

form a vortex in the pot of water and drop egg in the center slowly. Slooooowly.

1 egg

Step 11

let cook for about two minutes or until desired doneness.

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