recipe: eggs biscuidict

on the way back from CT yesterday we drove past Otis Poultry Farm in Otis, MA. the place is super cute from the outside with little chicken coups & signs everywhere, so i was happy i finally got to pop in. since we had freshidy-fresh eggs, it was a perfect occassion today to make some hollandaise and poached eggs (i'm usually too nervous to make any of that with grocery store maybe-fresh eggs).

i used Tyler Florence's Hollandiase Sauce recipe, from foodnetwork.com, followed verbatim but cut in half. we made sorta eggs benedict, except no english muffin (not really a huge fan) and no ham. we served it over pillsbury buttermilk biscuits (the flakey kind), which i think beats a lousy english muffin anyday.

ingredients list (for 2 ppl / 4 biscuidicts):
- 2 egg yolks
- 1/2 tbsp lemon juice
- 1/4 cup butter, melted
- pinch cayenne
- pinch salt
- 4 pillsbury buttermilk biscuits
- 2 tsp white vinegar
- 4 eggs
- cheese for sprinkling (shredded cheddar or parm)
- pepper to taste

to make:

preheat oven to 350 degrees, then bake biscuits according to package directions (they should take about 13 minutes total)

start hollandaise while biscuits are baking: vigorously wisk the 2 egg yolks and lemon juice in stainless steel bowl until mixture has thickened and doubled in volume. place the bowl over a saucepan containing barely simmering water, making sure the water is not high enough to touch the bottom of the bowl. continue to wisk, making sure eggs do not start to cook/scramble. slowly pour melted butter into the bowl, continuing to wisk until the saucee becomes thick. remove from heat and mix in cayenne and salt, adding a dash or two or warm water if it becomes too thick.

to poach the eggs, bring a large saucepan of water to a gentle boil, and add in vinegar. CAREFULLY drop in the 4 eggs, one by one, and let cook for about 3-3.5 minutes each. carefully remove with a slotted spoon. 

place poached egg on top of toasted biscuit, and drizzle with hollandaise. sprinkle on a little cheese & salt & pepper to taste.

this was great. my hollandaise was not as creamy as what i've had out before, but it was still tasty. not sure if it was the temp of my butter or the eggs over the water which is why they didn't combine right? while it tasted fine, they just didn't drip over the eggs like the should and have that super-creamy appearance like you'd except. biscuits were GREAT with it since they had a nice buttery flavor that you can't go wrong with with eggs & cheese. yummmmz. 6.5 ******~.