Eggs Benedict is a common North American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
Many variations of eggs Benedict exist, involving replacing any component except the egg such as:
- Avocado toast eggs Benedict – substitutes toast in place of the muffin and adds sliced avocado.
- California eggs Benedict – adds sliced avocado. Variations may include sliced tomato instead of Canadian bacon.
- Eggs Atlantic – substitutes salmon which may be smoked, in place of Canadian bacon.
- Eggs Blackstone – substitutes streaky bacon in place of Canadian bacon and adds a tomato slice.
- Eggs Florentine – adds spinach, sometimes substituted in place of the Canadian bacon.
- Eggs Mornay – substitutes Mornay sauce in place of the Hollandaise.
- Eggs Neptune – substitutes crab meat in place of Canadian bacon.
- Eggs Omar (steak Benedict) – substitutes a small steak in place of Canadian bacon and sometimes replaces the Hollandaise with bearnaise.
- Huevos Benedictos – adds sliced avocado or Mexican chorizo, topped with salsa and Hollandaise sauce.
- Irish Benedict – substitutes corned beef or Irish bacon in place of Canadian bacon.
Being seafood lovers, Brion & I are having a pre-Christmas treat of scallops benedict for brunch today. Yum!
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Ingredients
Chive Buttermilk Biscuits
- 2 cups flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1/3 cup salted butter, cold, cut in chunks
- 3 Tbsp fresh chives, chopped
- 1 cup buttermilk
Brown Butter Hollandaise Sauce
- 3 egg yolks
- 1/2 tsp yellow mustard
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 cup butter,
- 1 Tbsp chives, chopped
Other Ingredients Needed
- 12 large fresh scallops
- 2 Tbsp EACH butter & olive oil
- salt & pepper
- Old Bay seasoning
- 9 eggs, scrambled & cooked
- 12 slices bacon, cooked crisp & coarsely chopped
Ingredients
Chive Buttermilk Biscuits
Brown Butter Hollandaise Sauce
Other Ingredients Needed
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Rate this recipe!
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Instructions
Biscuits
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In large bowl, whisk together flour, baking powder & baking soda. Using pastry blender, cut in butter until coarse crumbs. Add chopped chives. Toss together & make a well in the center. Pour in the buttermilk, stirring with fork to form ragged dough.
- Turn out onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 1 1/2-inch thickness. Using floured cutter, cut out rounds. Place, well spaced, on lined baking sheet. Dough should make 6 large biscuits.
- Bake in the 400 F. oven for about 10 minutes before lowering the temperature to 375 F. & baking for an additional 10 minutes or until tops of the biscuits are light golden. Remove from oven & keep warm in a basket with a tea towel over it.
Hollandaise Sauce
- Melt butter in a saucepan over medium heat, watching it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
- In a blender, combine egg yolks, mustard, lemon juice & zest for a few seconds. With the blender on medium speed, slowly pour in hot butter in a thin stream. The sauce should thicken quickly. Pour into a bowl & keep the bowl warm in a warm water bath while preparing the other components of the scallops benedict.
Scallops
- Season the scallops with Old Bay seasoning, salt & pepper. Pan sear them in a hot pan with butter & olive oil for only a few minutes per side. Keep warm. Prepare scrambled eggs.
Assembly
- Slice biscuits in half, using bottoms as the base. Divide scrambled eggs evenly between the 6 bottom biscuit halves & top each with a couple of seared scallops. Pour some hollandaise sauce over scallops & sprinkle with chopped bacon. Garnish with chopped chives. Top with the second half of the biscuit if you wish.