Bobby Kelly & Michelle Wolf Make Cheesy Biscuit Eggs Benedict | Something's Burning

June 24, 2019

Bert Kreischer is back in New York to make a Cheesy Biscuit Eggs Benedict with fellow comedians Bobby Kelly & Michelle Wolf. Follow along with the recipe below!

Recipe:

Equipment:

Food processor

Blender

Medium Pot

Slotted spoon

Medium skillet

Small bowl

Rubber spatula

Large bowl

Cutting board

Plate lined with paper towels

Extra flour

Ingredients:

¾ cup (1 1/2 sticks) unsalted butter

3 large egg yolks

1 ½ teaspoons fresh lemon juice, plus more to taste

¼ teaspoon cayenne or hot paprika, plus more to taste

Kosher salt and freshly ground pepper

FOR THE POACHED EGGS:

1 tablespoon white distilled vinegar

Kosher salt

8 large eggs

FOR THE BENEDICT AND ASSEMBLY:

4 English muffins, split 8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)

2 tablespoons unsalted butter

¼ cup chopped chives

2 tablespoons chopped dill, tarragon or parsley Flaky sea salt Coarsely ground black pepper

Make the Cheesy Biscuits

- Preheat oven to 425°F.

- Whisk together ½ cup buttermilk and ½ cup sour cream in a small bowl.

- In the bowl of a food processor, combine 2 cups flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, and 1.5 teaspoons salt and process until blended, about 2 seconds.

- Scatter 8 tablespoons cold butter evenly over the flour and pulse until the mixture resembles coarse meal and the largest butter pieces are about 1/4 inch at their widest.

- Transfer to a large bowl.

- Add the buttermilk mixture to the flour mixture and fold with a rubber spatula until just combined.

- Transfer the dough to a floured work surface and knead until it just comes together, adding extra flour as necessary.

- Roll the dough into a 12-inch square. Fold sides in to form a 4-inch square.

- Press the square down and roll it out again into a 12-inch square.

- Sprinkle 6 ounces cheddar cheese and 1/4 cup sliced scallions over the 12-inch dough square and fold into a 4- inch square again.

- Roll the dough again into a 12-inch square. Cut six 4-inch rounds out of the dough with a floured biscuit cutter.

- Transfer the rounds to a parchment-lined baking sheet, spacing them about 1 inch apart.

- Form the dough scraps into a ball and knead gently 2 or 3 times, until smooth. Roll the dough out until it’s large enough to cut out 2 more 4-inch rounds, and transfer to the baking sheet.

- Brush the tops of the biscuits with the melted butter and bake until golden brown and well risen, about 15 minutes, rotating the pan halfway through. Allow to cool for 5 minutes and serve.

Make the Eggs Benedicts

- Make the hollandaise: Melt 1.5 sticks unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.

- Place 3 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 1.5 teaspoons lemon juice and ¼ teaspoon cayenne, and season with salt and pepper.

- Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside.

- Poach the eggs: Fill a medium pot with 3 inches of water.

- Add 1 tablespoon vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.)

- 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.

- Set aside.

- Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.

- Assemble the Benedicts. Top with chives.

Original Biscuit Recipe:

https://www.seriouseats.com/recipes/2015/08/the-food-lab-buttermilk-biscuits-recipe.html

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