Buttermilk Biscuit Eggs Benedict & Nashville Hot Hollandaise

Ingredients:

For Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk

For Eggs Benedict:

• Eggs (for poaching)
• Canadian bacon or smoked salmon (optional)
• Fresh chives, chopped (for garnish)

For Nashville Hot Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 cup unsalted butter, melted
• Salt to taste

(Estimated Calories: Varies based on specific quantities and brands.)

Cooking Steps:

Step 1: Prepare Buttermilk Biscuits In a bowl, combine flour, baking powder, baking soda, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Roll out the dough and cut into biscuits. Bake until golden brown.

Step 2: Poach Eggs Poach eggs using your preferred method. Consider adding Canadian bacon or smoked salmon on top of the biscuits.

Step 3: Make Nashville Hot Hollandaise In a blender, combine egg yolks, lemon juice, cayenne pepper, and paprika. Blend until smooth. Slowly stream in melted butter with the blender running until the sauce thickens. Add salt to taste and adjust spice level.

Step 4: Assemble Place poached eggs on the buttermilk biscuits. Drizzle with Nashville Hot Hollandaise. Garnish with fresh chives.

Step 5: Serve and Savor Serve immediately and savor the delightful combination of classic Eggs Benedict elevated with the bold flavors of Nashville Hot Hollandaise.

Transform your brunch experience with Buttermilk Biscuit Eggs Benedict & Nashville Hot Hollandaise – a harmonious blend of comforting and fiery flavors that will leave your taste buds tingling with delight.