Eggs Benedict Biscuit Cups with Bloody Mary Shooters
I'm always looking for good breakfast recipes to make and since J. loves hollandaise sauce I thought this would be a good recipe. While the biscuits cook you can make the hollandaise sauce and the eggs. It helps if you have someone else in the kitchen to help, but if you're a really good multi-tasked this could be done with just one cook.
Eggs Benedict Cups
-1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
-2 teaspoons parsley
-Salt and pepper, if desired
-3½ oz butter, cut into cubes
-2 egg yolks
-½ tbsp cold water
-½ tbsp lemon juice
-salt and freshly ground white pepper
Bloody Mary Shooters
-1 cup bold and spicy Bloody Mary mix
-1/4 cup vodka
|Press each biscuit into a 5-inch round.
Spray a muffin tin with cooking spray, push a biscuit into each one.
Bake 25-30 minutes at 350.
|Over a double boil beat the egg yolks for thirty seconds.
Add the water, lemon juice, salt and pepper.
Add half of the butter, stir for 1-2 minutes.
Remove from heat and add the remaining butter slowly whisking the whole time.
Either poach or cook the eggs over-easy.
To Poach: In a pan, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break each egg in a small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with the other eggs, be careful not to overcrowd the pan. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
Over-easy: Heat oil in a skillet, crack the eggs into the oil, cook the eggs until the whites firm up and the yolk is still running, flipping once.
|Pour an egg into each biscuit cup, season with salt and pepper, then top with hollandaise.
|Serve with the bloody Mary's.