Southern Eggs Benedict: A Delectable Twist on a Classic Breakfast Dish! 🍳🥓🥚

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Southern Eggs Benedict is a delicious twist on the classic brunch favorite that combines perfectly poached eggs, crispy bacon, and creamy hollandaise sauce, all served on a fluffy biscuit rather than a traditional English muffin. This Southern-inspired version adds a touch of Southern charm to the beloved dish, resulting in a comforting and indulgent treat ideal for weekend mornings or special occasions. Follow this recipe to have a memorable breakfast that will leave you wanting more! 🍳🥓🥚

Ingredients:

For the Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste

For the Eggs Benedict:

  • 4 large eggs
  • 4 slices of bacon, cooked until crispy
  • 2 large buttermilk biscuits, split and toasted
  • Chopped fresh chives or parsley for garnish (optional)

Instructions:

Prepare the Hollandaise Sauce:

  1. In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the egg yolks and lemon juice until smooth and slightly thickened.
  2. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and thickened.
  3. Season the hollandaise sauce with a pinch of cayenne pepper, salt, and freshly ground black pepper to taste. Keep warm over the pot of simmering water until ready to serve, stirring occasionally.

Poach the Eggs:

  1. Fill a large skillet or saucepan with about 2-3 inches of water and bring it to a gentle simmer over medium heat.
  2. Crack each egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the simmering water and carefully slide the eggs, one at a time, into the center of the whirlpool.
  3. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the poached eggs from the water and drain them on a clean kitchen towel.

Assemble the Southern Eggs Benedict:

  1. Place the split and toasted buttermilk biscuits on serving plates.
  2. Top each biscuit half with a slice of crispy bacon.
  3. Carefully place a poached egg on top of each bacon slice.
  4. Spoon the warm hollandaise sauce generously over each poached egg.

Garnish and Serve:

  1. Sprinkle the Southern Eggs Benedict with chopped fresh chives or parsley, if desired, for a pop of color and flavor.
  2. Serve immediately, accompanied by a side of fresh fruit or crispy hash browns, and enjoy the delicious Southern twist on this classic breakfast dish!

Optional Tips:

  • For a traditional Southern touch, you can use country ham instead of bacon in your Eggs Benedict.
  • If you prefer a lighter hollandaise sauce, you can substitute half of the melted butter with warmed heavy cream.
  • Feel free to customize your Eggs Benedict by adding sliced avocado, tomato, or sautéed spinach for extra flavor and freshness.

Finally, Southern Eggs Benedict adds a delightful twist to the classic breakfast dish, infusing it with Southern flair and charm. With perfectly poached eggs, crispy bacon, and velvety hollandaise sauce served on a fluffy buttermilk biscuit, each bite is a symphony of flavors and textures that will entice your taste buds and leave you wanting more. Whether for a leisurely weekend brunch or as a special treat for family and friends, Southern Eggs Benedict will quickly become a breakfast favorite in your home. Gather your ingredients and prepare for an extraordinary Southern breakfast! 🍳🥓🥚