A more “eggcellent” way to make Eggs Benedict. Surprisingly, they are easy to make in your kitchen! An English muffin sliced in half or a homemade No Knead Roll, ham, poached eggs, hollandaise sauce, and garnished with micro arugula. Yum!
A Roll and a Biscuit in one! Mix, cut, bake and serve with plenty of butter.
2CupsWarm water (108 degrees)
5 1/2CupsWhite Lily Self Rising Flour
1/2CupDry powdered milk
1/2CupButter - hardened / cold
Preheat oven to 450 degrees. Combine warm water (108 degrees), sugar and yeast, set aside to proof.
In a bowl, whisk; 1 C flour, dry milk, salt and baking powder
Cut butter into dry ingredients with a pastry blender.
Add the yeast mixture, which should now formed a foam on the top, to the dry ingredients.
Add one more cup of flour, stir to combine. Repeat with the remaining flour.
Pour dough onto a lightly floured silicone baking mat. Knead the dough by folding in half about 10-12 times. Pat out the dough with your hands to approximately 3/4" thick. Cut with biscuit cutter leaving as little amount between cuts as possible. Place cut biscuits in lightly oiled pan and cover with a clean dish cloth. Set aside to rise in a draft free place for 45 minutes.
Blending a Hollandaise sauce mixed in a blender is every bit as delicious as a Hollandaise sauce made by the traditional French technique AND it is much easier to make!
One of the classic French sauces, Hollandaise sauce is the classic butter sauce made from the emulsion of egg yolks and butter flavored with lemon juice. It is the perfect sauce for fish, vegetables, and Eggs Benedict.
Most often the sauce is made in a double boiler. Although, a double boiler is very helpful for many recipes. Making the sauce in a double boiler by the traditional French technique may result in a curdled sauce. It’s tricky!
Blender Hollandaise sauce is a safer bet. I have yet to see it separate or curdle!
Clarified butter is preferred.
Set out all equipment and ingredients prior to blending the hollandaise sauce.
Loving Pink Hearts, the perfect expression of love for your Valentine! It’s not too late to bake a batch!
Growing up in Louisiana, we baked the Plain Roll-Out Cookies in the Cook’s Tour of Shreveport. For every holiday and in between, we made triple batches of cookie dough and went on week-long cookie decorating binges. Billie Apple said, “There was blue icing on the ceiling!” It was everywhere, but my mom loved to see her girls baking in her kitchen.
In all of my years of baking cookies, I have never found a better plain roll-out cookie recipe!
Here’s what you will need for Loving Pink Hearts . . .