A delicious twist on the classic Eggs Benedict, this recipe features flaky homemade buttermilk biscuits topped with silky poached eggs, smoky salmon, and rich hollandaise sauce. Perfect for an indulgent brunch!
Ingredients
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup buttermilk, cold
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tbsp lemon juice
- ½ cup (1 stick) unsalted butter, melted
- ½ tsp Dijon mustard (optional)
- Salt and cayenne pepper, to taste
For the Poached Eggs:
- 4 large eggs
- 1 tbsp white vinegar
- Water (for poaching)
For Assembly:
- 8 oz smoked salmon
- 1 tbsp fresh chives, finely chopped
- Fresh dill (for garnish)
- Black pepper, to taste
Instructions
Step 1: Make the Buttermilk Biscuits
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter (or your fingers) until the mixture resembles coarse crumbs.
- Gradually add the buttermilk and stir until just combined (do not overmix).
- Turn the dough onto a lightly floured surface, gently pat into a ¾-inch thick circle, and cut out biscuits using a biscuit cutter.
- Place biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown. Set aside.
Step 2: Make the Hollandaise Sauce
- In a heatproof bowl, whisk egg yolks and lemon juice until thickened.
- Place the bowl over a pot of simmering (not boiling) water, whisking constantly.
- Slowly drizzle in the melted butter while whisking until the sauce is thick and smooth.
- Stir in Dijon mustard (if using), salt, and cayenne pepper. Keep warm.
Step 3: Poach the Eggs
- Fill a pot with 2-3 inches of water and bring to a gentle simmer. Add vinegar.
- Crack an egg into a small bowl. Swirl the water to create a vortex and carefully slide the egg into the center.
- Poach for 3-4 minutes until the whites are set but yolk is still runny.
- Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.
Step 4: Assemble the Dish
- Split the warm biscuits in half and place on serving plates.
- Lay smoked salmon over each biscuit half.
- Top with a poached egg.
- Drizzle with hollandaise sauce.
- Garnish with chopped chives, fresh dill, and black pepper.
Step 5: Serve & Enjoy!
- Pair with a side of crispy potatoes or a fresh salad.
- Enjoy with a glass of freshly squeezed orange juice or a mimosa!