Show notes
From the Something’s Burning vault – back when I was fat and so was Bobby Kelly. Plus, Michelle Wolf’s talking about her acid reflux, which is something Bobby and I know all about. We also dive into our thoughts about reading, our favorite foods, and I make Eggs Benedict on Cheesy Biscuits.
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CHEESY BISCUIT EGGS BENEDICTION
BISCUITS
INGREDIENTS:
Buttermilk
Sour Cream
AP Flour
Baking Powder
Baking Soda
Salt
Cold Butter
Shredded Cheddar Cheese
Sliced Scallions
STEPS:
1. Whisk together buttermilk and sour cream in a small bowl.
2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt; process until blended.
3. Scatter cold butter patties evenly over the flour and pulse until the mixture resembles coarse meal
4. Transfer to a large bowl.
5. Add the buttermilk mixture to the flour mixture; fold until just combined.
6. Transfer the dough to a floured work surface; knead until it just comes together, adding extra flour as necessary.
7. Roll the dough into a 12” square; fold sides in to form a 4” square.
8. Press the square down and roll it out again into a 12” square.
9. Sprinkle cheddar cheese and sliced scallions over the dough square; fold into a 4” square again.
10. Roll the dough again into a 12” square.
11. Cut six 4” rounds out of the dough with a floured biscuit cutter.
12. Transfer to a parchment-lined baking sheet, spacing them about 1” apart.
13. Form the dough scraps into a ball; knead and repeat rolling process until big enough to get more biscuits.
14. Brush the tops of the biscuits with the melted butter; bake at 425° until golden brown and well risen, about 15 minutes, rotating the pan halfway through.
EGGS BENEDICT
INGREDIENTS:
unsalted butter
large eggs
egg yolks
fresh lemon juice
cayenne or hot paprika
Kosher salt and freshly ground pepper
white distilled vinegar
Kosher salt
English muffins
Canadian bacon
chopped chives
chopped dill, tarragon or parsley
STEPS:
1. Make the hollandaise:
* Melt unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.
* Place egg yolks and 2 teaspoons water in a blender.
* Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.
* Add lemon juice and cayenne; season with salt and pepper.
* Transfer to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin; set aside.
2. Poach the eggs
* Fill a medium pot with 3” of water.
* Add vinegar, season with salt and bring to a simmer
* Using the handle of a spoon, stir the water with a clockwise motion.
* Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk.
* Repeat with remaining eggs — you could probably do up to four at a time.
* Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so.
* Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes; let eggs drain on a towel-lined plate.
3. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
4. Assemble the Benedicts.
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