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!
Plate lined with paper towels
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
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: