Imagine starting your day with a burst of flavor that tantalizes your taste buds and warms your soul! Our Jalapeno Biscuit Eggs Benedict with Avocado Lime Hollandaise is not just a breakfast; it's an experience that will elevate your brunch game to new heights. This delightful twist on the classic Eggs Benedict combines spicy jalapeno biscuits, perfectly poached eggs, and a creamy avocado lime hollandaise that will leave you craving more. Whether you're impressing guests or treating yourself to a gourmet morning, this recipe is sure to become a favorite. Ready to spice up your breakfast routine? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup buttermilk
- 1/2 cup diced jalapenos
- 4 large eggs
- 1 avocado
- 1 tablespoon lime juice
- 1/2 cup melted butter
- 2 egg yolks
Instructions
- Prepare the Jalapeno Biscuits: In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Cut cold butter into small cubes and work into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Mix in diced jalapenos. Gradually add buttermilk, stirring until a soft dough forms. Turn onto a floured surface and gently knead 3-4 times.
- Roll out the biscuit dough to about 3/4 inch thickness. Use a round cutter to cut 4 biscuits. Place on a parchment-lined baking sheet and bake in a preheated 425°F oven for 12-15 minutes until golden brown and risen.
- Prepare the Avocado Lime Hollandaise: In a blender, combine ripe avocado, lime juice, egg yolks, and a pinch of salt. Blend until smooth. Slowly drizzle in melted butter while blending to create a creamy sauce. Keep warm but not hot.
- Poach the Eggs: Fill a wide pan with 3 inches of water. Add a splash of vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the Eggs Benedict: Split the warm jalapeno biscuits in half. Place each half on a plate. Carefully place a poached egg on each biscuit half. Generously drizzle the avocado lime hollandaise over the eggs. Garnish with additional diced jalapenos or chopped cilantro if desired.
- Serve immediately while the biscuits are warm and eggs are hot. Recommend pairing with a light salad or breakfast potatoes for a complete meal.
Tips
- Choose Fresh Ingredients: The quality of your ingredients can make a significant difference in flavor. Use fresh jalapenos and ripe avocados for the best results.
- Perfect the Biscuit Texture: When mixing the butter into the dry ingredients, be careful not to overwork the dough. You want it to be light and flaky, so stop mixing as soon as the dough comes together.
- Control the Poaching Temperature: Keep the water at a gentle simmer to avoid breaking the eggs apart. Adding a splash of vinegar helps the egg whites to set quickly.
- Blend the Hollandaise Smoothly: Ensure your avocado lime hollandaise is creamy by blending thoroughly. If it’s too thick, you can add a little warm water to reach your desired consistency.
- Serve Immediately: Eggs Benedict is best served fresh. Assemble the dish just before serving to keep the biscuits warm and the eggs hot.
- Garnish Creatively: Don’t hesitate to add extra garnishes like diced jalapenos, chopped cilantro, or even a sprinkle of paprika for added color and flavor.With these tips, you’ll be well on your way to mastering this delicious dish and impressing everyone at the breakfast table!
Nutrition Facts
Calories: 680kcal
Carbohydrates: 45g
Protein: 15g
Fat: 52g
Saturated Fat: 30g
Cholesterol: 310mg
