Kids Can Make Biscuit Eggs Benedict Recipes

MUFFIN-TIN EGGS BENEDICT

Steps:

• For the eggs Benedict: Preheat the oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generously with nonstick spray.
• Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups.
• Divide the bacon among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes.
• For the Hollandaise: Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine.
• Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted.
• With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt.
• To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled with scallions.

COUNTRY STYLE EGGS BENEDICT

Steps:

• Preheat the oven to 350 degrees F.
• For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper.
• For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm.
• Preheat the oven to 400 degrees F. Grease a baking sheet.
• In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.