RECIPE # 4778 SOUTHERN STYLE EGGS BENEDICT Wed. Feb. 22, 2012
CHRIS BLAIR / LISTENING ROOM CAFE
1 cup self-rising flour
¼ cup lard
¼ cup butter, softened
½ cup buttermilk (approximate; add slowly to form dough to desired consistency. The less you use, the dryer the biscuits.)
In a metal mixing bowl, add flour, lard and butter. Mix with hands until well combined. Slowly add buttermilk and mix with rubber spatula until you get a nice dough consistency. Spread flour on table. Lay dough on table and use wooden flour rolling pin to roll out dough to about 1-1/2 inches. Use a circle cutting tool to cut out biscuit dough. Place on non-stick sheet tray and bake at 350 degrees for approximately 10-15 minutes, or until golden brown.
1 cup butter
10 egg yolks
In a sauce pan, heat butter on low-medium heat. Butter should start to melt and brown, but not burn. In a metal mixing bowl, separate egg yolks from eggs (reserving the whites for another use). Whisk egg yolks very well for approximately 5 minutes. Slowly pour warm butter into yolk mix while still whisking constantly. Serve immediately.
Southern Style Eggs Benedict
8 slices of country ham
Prepared hollandaise sauce
8 tbs pepper jelly
Cut biscuits in half. Grill country ham slices to warm to taste. Bring a pot of water to boil, then drop eggs into water without breaking yolk. Boil for 2-3 minutes to poach egg (we prefer cooked to medium-well). Spread pepper jelly on top of biscuits. Place cooked ham slice on top of pepper jelly. Use a perforated spoon to remove eggs from water and place on top of ham. Pour approximately 1oz of hollandaise sauce over top of each biscuit. Salt to taste. Pinch of Paprika on top for presentation.