Tuesday, November 12, 2013

Not-so-traditional Eggs Benedict

This past summer my husband and I went to San Diego. We stayed in a hotel just minutes from the beach and within walking distance of many awesome delicatessens and restaurants. My favorite restaurant was Mona Lisa Italian Foods... oh mama mia! If you go, you must try the lasagna. Just thinking about it makes my mouth water. Absolutely the best I have ever had. Ever. But today we aren't talking about that kick butt lasagna. It's all about Eggs Benedict today.

Our hotel in San Diego served breakfast. I had yet in my life to ever try Eggs Benedict. We had it three times that week! Yeah, it's that good and also we were too lazy to go any further outside of the hotel for breakfast on those three days. Don't worry though. We absolutely checked out some great coffee shops too.

My husband is now a die-hard Eggs Benedict fan. Seriously, so much, I think he could eat it daily for the rest of his life. The Hollandaise sauce has a boat load of butter... that's explanation enough. The guy loves butter. But if we're honest, who doesn't? I admit though, and some won't agree, I have a limit.

Pile ham on baked biscuits
Needless to say, we've made this dish many Saturday mornings since our San Diego trip. The husband has become somewhat of a Hollandaise sauce master. Don't tell him because his head will swell, but his sauce is better than mine.

To spice up this recipe, I decided we should try a new approach. I'm so glad we did. We loved it. We will still make the traditional style Eggs Benedict with english muffins but this new recipe will definitely be entered into our food rotation too.

Pile over-easy eggs on biscuits and ham

Biscuit Eggs Benedict

Tube of Pillsbury biscuits (8 count) I used flaky layers but regular biscuits will work too
8-10 eggs
thinly sliced ham (I used 2 slices per biscuit)
salt and pepper

Hollandaise Sauce

4 egg yolks
1 stick of butter
4  cap fulls of lemon juice*
5 shakes of paprika*
5 shakes of black pepper*

Instructions on making the sauce (written by Jeremy, the husband):

Start by separating the egg yolks from the whites and reserve them in a bowl.  Next melt one stick of butter in the microwave for about 1-1/2 minutes, be sure to cover as it will splatter.  Combine the paprika, pepper and lemon juice with the egg yolks and whisk until smooth.  Finally mix the melted butter with the rest of the ingredients slowly while whisking them together.  Pretty easy and simple compared to a traditional method while achieving a very similar results.

Pour on the sauce
Cook the biscuits according to the tube's directions. Cook all eggs over-easy or however you like your eggs cooked. Salt and pepper the eggs while cooking. When biscuits are fully baked, add ham to top of biscuits. Place the eggs on ham. Pour Hollandaise sauce over the eggs. Warm in oven for a few minutes, if needed.

Just look at that sloppy goodness!
 **Love Jeremy's measuring method haha

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