The star of my eggs benedict is a buttermilk biscuit and bacon!
First things first let’s make the Hollandaise Sauce: 3 egg yolks, 1 tablespoon fresh lemon juice, 1/2 cup salted butter. Get out the saucepan, add the egg yolks and whisk vigorously slowly add the lemon juice. The flame should be VERY low! Add half the butter continue to stir vigorously until the butter melts. Add the remaining butter and continue to stir until the sauce thickens. Set aside, keep warm.
Get out the skillet, fry 12 pieces of bacon until crispy. Break the bacon in half and set aside. You can make your biscuits or buy commercial buttermilk flaky biscuits. Today I am using commercial biscuits. Bake the biscuits according to the package directions. Split the biscuits in half lightly butter the biscuits and lightly toast in the oven, set aside. Clean the skillet, add approximately 1/2 cup of water and 4 teaspoons of white vinegar, bring to a rapid boil, reduce to a simmer. Slowly add the cold eggs to the simmering water, don’t overcrowd the skillet. Cook for approximately 4-minutes. Remove the eggs from the water. Place 4 pieces of the bacon on each biscuit half. Top with a poached egg, add a heaping spoon of the hollandaise sauce on top. Sprinkle with chopped green onions, serve with a side of grilled asparagus, fried potatoes, and onions.