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Southern-Style Eggs Benedict with Hollandaise Sauce

This Southern-style Eggs Benedict uses a Southern Homemade Biscuit instead of the English muffin, a fried egg in place of the poached egg, crispy bacon instead of ham, and my homemade hollandaise sauce.

Ingredients

Southern-Style Eggs Benedict

  • 12 fresh asparagus spears trimmed
  • Kosher salt and freshly ground black pepper
  • 8 slices no-nitrate bacon
  • 4 halved biscuits (Note: use frozen biscuits to cut down on cooking time)
  • 4 egg

Hollandaise Sauce

  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/2 cup unsalted butter room temperature
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 4 egg yolks

Instructions

Southern-Style Eggs Benedict

  • Preheat oven to 425 degrees. Place asparagus on cookie sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes or until asparagus is tender.
  • Meanwhile, in a large sauté pan over medium-high heat, fry 8 slices of bacon. Remove cooked bacon from pan and place on a paper towel, drawing all but about 1 tablespoon of bacon drippings.
  • Reheat bacon renderings on medium heat. Slowly and carefully crack eggs into the sauté pan with the bacon drippings. Cook over medium until whites are almost opaque. Put lid on sauté pan. Cook until egg whites are fully opaque. Season with a pinch of salt and pepper.
  • While eggs cook, divide sliced biscuits among 4 plates. Place 2 bacon slices across the sliced biscuits, then layer asparagus, hollandaise sauce, and then top with egg. Serve immediately.

Hollandaise Sauce

  • Over a medium-sized sauce pan, whisk together egg yolks water and lemon juice until thick and light yellow. Over low heat, continue mixing fairly quickly. Try not to let the egg yolks cook too fast. You may have to remove it from the heat source every once in a while. The eggs should become frothy and double in volume. When you can see the bottom of the pan between whisking, you are there. 
  • Once mixture has doubled in volume and the eggs are smooth add a tablespoon of soft butter. Whisk continually to emulsify. Add another tablespoon of butter and so on until the sauce has thickened to the consistency you desire. You may not need to use all of the butter.
  • Season with salt and cayenne pepper. Taste and adjust the seasoning. Serve lukewarm.

Notes

Courtesy of Game and Garden and Stacy Lyn's Harvest Cookbook.