Mother’s Day Eggs Benedict
Jennie Dobbs, owner of Morris East shares her simple recipes for homemade biscuits and hollandaise to make Eggs Benedict.
This easy-to-make version of hollandaise sauce eliminates the laborious task of whisking egg yolks — the blender does all the work! Top these delightfully buttery biscuits with poached eggs and your choice of meat or veggies. We suggest using The Pork Shop’s double-smoked side bacon or Meadowbrook Meat Market’s Chipotle pulled pork for a tasty twist on the classic ham Eggs Benedict.
8 cups flour
1 cup corn meal
1/2 cup sugar
8 tbsp baking powder
2 cups butter
4 cups Buttermilk
- Cut butter into dry ingredients.
- Add buttermilk, and eggs.
- Knead lightly and roll into 1 inch thick. Cut into shapes.
- Bake from fresh or frozen. 425 degrees for 18-25 minutes.
Blender Hollandaise ingredients:
3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
2 tsp fresh lemon juice
1/2 tsp salt
Pinch of freshly ground black pepper
- Start by melting butter in a saucepan.
- Once butter is melted, separate eggs and put egg yolks inside the base of a blender.
- Turn blender on and slowly pour in the melted butter.
- Once butter has been combined, add lemon juice, salt and pepper. Sauce should be thick, but still drizzle. If a bit too thick, add a touch of water.
- Either transfer to a bain-marie on the stove or serve.
Yields 24 Biscuits