Farm Eggs Benedict

Ingredients

Poached Eggs

• 4 cups water
• 1 tablespoon white vinegar
• Pinch of kosher salt
• 2 eggs

Hollandaise Sauce

• 2 eggs yolks
• 1/2 tablespoon fresh lemon juice
• 1/2 stick unsalted butter, melted
• Pinch of sea salt

Serving

• 2 Jojo’s Biscuits (recipe follows)
• 4 slices of cooked thick, peppered bacon
• Microgreens, minced fresh chives, green onion or parsley, for garnish (optional)

Jojo’s Biscuits:

• 4 cups self-rising flour, plus more for the work surface
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing
• 1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing

Directions

1. To make the poached eggs: Bring a pot of water (approximately 4 cups) with the vinegar and salt to a simmer on the stove. Meanwhile, crack 1 egg into a small bowl.
2. Gently swirl the water around in a circle creating a whirlpool. Gently slide the egg into the boiling water straight into the whirlpool, using a spoon to continue to gently swirl. This will help keep the egg from feathering.
3. Turn off the stove, cover the pot, and allow it to cook untouched for 5 minutes. Remove with a slotted spoon onto a paper towel-lined plate or bowl. Repeat for the second egg.
4. To make the hollandaise sauce: Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
5. Place the bowl over a saucepan containing 1 cup of simmering water (or use a double boiler.)
6. Whisk the mixture constantly. (If you let eggs get too hot they will cook and curdle.)
7. While continuing to whisk, slowly drizzle in the melted butter and continue to whisk until the mixture emulsifies and doubles in size.
8. Remove from heat and stir in the salt. Set aside and cover with a towel to keep warm until ready to assemble.
9. Build by stacking: Place the biscuits on a plate and layer each biscuit with 2 slices of bacon, a poached egg, and about 4 tablespoons of hollandaise sauce.
10. Sprinkle with microgreens or other herbs of choice for garnish.
1. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
5. Use a floured 2 3/4-inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching (see Cook’s Note).
7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.