This is a bit of a “Benedict” stretch”
Are you sitting with your morning pot of tea or cup of coffee pondering what you were going to throw together for breakfast. There are no rules to cooking (maybe just in baking recipes I guess) and I think every rule has an exception, especially this one. Is there a Benedict police out there that says you have to use an English Muffin, Canadian bacon (which isn’t even bacon), poached egg, and hollandaise? And, I’m sure there are a handful of you out there saying “don’t mess with my Eggs Benedict, your are a Eggs Benedict ARNOLD”.
It’s a stretch calling this eggs benedict; and I am using a microwave made hollandaise and putting it together like eggs Benedict. All the other ingredients are new to the scene.
I had this pork belly in the refrigerator and didn’t think I was every going to get it all used up with. I have made Steamed Buns with Pork Belly, Pork Belly Tacos, I tried a BLT appetizer made with the pork and still had some saying, pleaseeee, it’s my time to go.
Hollandaise has never been my friend. It seems like it either curdles or I have it too cold to serve. This time I decided this was going to be a quick breakfast. Other than making the biscuits (which I could do in my sleep), everything was almost ready to go. The poached eggs were replaced with a quick egg scramble; even a fried egg would have been good on this and I guess that would have more resembled the traditional poached egg. And the pork belly, as I said was on it’s last leg in my refrigerator.
If you didn’t do the pork belly try making this with some thick sliced bacon or a grilled boneless pork chop.
What can I say, Martha, but thank you; and how did she know that I wanted to add rosemary to my biscuits this morning. I can make biscuits in my sleep but I wanted to try a recipe that used plain flour since I’m always using self rising flour for my biscuits. I used my normal method of making the biscuits by hand because I didn’t want to drag out my heavy food processor and besides Martha probably has someone to put her’s away and clean up the mess — I don’t.
Isn’t it amazing that you can make such wonderful biscuits from flour, butter, milk and some leavenings?
Cut in the butter until you have pieces the size of green peas.
Stir in the rosemary and then add the buttermilk.
After adding the milk, gather in a ball, knead a few times and then pat out about 1″ thick, cut with biscuit cutter.
Put on greased cookie sheet and brush tops of biscuits with buttermilk.
Baked until brown.
Split the biscuit and use both halves unless you want a smaller portion, then just use half the biscuit.
Top the biscuits with the broiled pork belly (or bacon or pork chop).
Top with scrambled eggs and then the hollandaise. When I do this again, I will at least use poached eggs. I love poached eggs.
Scrambled Eggs Benedict
- Rosemary Buttermilk Biscuits recipe below
- Pork belly see pork belly post (use a thick cut bacon if you do not have pork belly)
- Hollandaise recipe below
- Scrambled eggs or fried or poached
- If you are using braised pork belly, cut strips and put under the broiler until browned and crispy. If you choose to use bacon or a pork chop, cook that and have ready.
- Putting the Eggs Benedict together. Use one biscuit per serving, slice in half and put on your plate. Top with the pork belly, chop, or bacon, then your scrambled, fried or even poached egg and then top off with your hollandaise.
Rosemary Buttermilk Biscuits
- 2 cups all-purpose flour plus more for kneading
- 2 teaspoons baking powder
- 1 1/2 tsp. sugar
- 1/2 heaping teaspoon coarse salt
- 1/2 teaspoon baking soda
- 1/2 cup 1 sticks unsalted butter, cut into 1/2-inch pieces, chilled
- 2 tablespoons mixed chopped fresh herbs such as dill, rosemary, and/or chives (optional)
- 3/4 buttermilk well shaken, plus more for brushing tops
- Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Add butter and using a pastry cutter or your fingers, work the butter in until the mixture resembles coarse crumbs, with some larger pieces still remaining. Add herbs, if using, and stir to combine.
- Make a well in the center and gradually add buttermilk, stirring with a fork or wooden spoon until large clumps form. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
- Pat dough into an 8-by-8-inch square. Using a sharp knife, cut 2-inch square biscuits, or use a 2-inch round cutter, and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with buttermilk. Transfer to oven and bake until golden brown, about 12 minutes.
Hollandaise Made in the Microwave
- 2 egg yolks
- 1/4 lemon juiced
- pinch cayenne
- 1/4 c. salted butter melted (use a pinch of salt if you are using unsalted butter)
- Whisk the egg yolks in a microwave safe container for a minute or so then add in the lemon juice, cayenne and salt. Slowly stream in the melted butter to incorporate. Microwave for 15-20 seconds. Remove and whisk until thick and smooth. If it starts to curdle, add in a teaspoon or so of cold butter and it will smooth back out.