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|
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
thinly sliced ham (I used 2 slices per biscuit)
salt and pepper
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|
|Just look at that sloppy goodness!|