Eggs Benedict with Berbere Hollandaise

Prep Details

Serves 4 

Ingredients

1. 4 Biscuits

2. Berbere Hollandaise

3. Braised Bacon, sliced and seared until crisp

4. 8 soft poached eggs

5. Sautéed Spinach

6. Berbere

Directions

Split each biscuit and arrange on 4 plates, cut side up. Top each with a slice of Braised Bacon, Sautéed Spinach, poached egg, a generous portion of Berbere Hollandaise, and a pinch of berbere.

Recipe for Biscuits

Ingredients

1. 2 cups plus 1 Tablespoon all-purpose flour, plus more for dusting

2. 1 ½ Tablespoons baking powder

3. 1 teaspoon kosher salt

4. ½ teaspoon sugar

5. ¾ cup butter, cold

6. 1 ½ cups buttermilk

Method

1. Preheat the oven to 425 degrees F.

2. Combine the flour, baking powder, salt, and sugar in a large bowl.

3. Add the butter and cut into the flour with two butter knives or a pastry cutter until no pieces are larger than ½-inch. Add the buttermilk and fold together until just incorporated.

4. Turn the dough out of the bowl onto a clean work surface dusted with flour. Using a flour-dusted rolling pin, form into a 1-inch thick square then cut into 3-inch square biscuits.

5. Transfer the biscuits to a parchment lined baking sheet and bake until golden brown and cooked through, about 15 minutes.

Recipe for Braised Bacon

Ingredients

• 1 Tablespoon canola oil

• 1 onion, thinly sliced

• 1 carrot, thinly sliced

• 2 ribs celery, thinly sliced

• 2 pounds slab bacon

• 1 head garlic, split horizontally

• 5 sprigs thyme

• 1 teaspoon black peppercorns

• 2 dried bay leaves

• 8 cups chicken stock

Method

1. Place a large Dutch oven over medium heat and add the canola oil. Add the onion, carrot and celery and cook until slightly translucent, about 10 minutes. Add the bacon, garlic, thyme, peppercorns, and bay leaves. Add chicken stock to cover, adding water if necessary so the bacon is fully submerged.

2. Bring to a low simmer and cook until the bacon is very tender, about 1 hour. Remove the pan from the heat and allow the bacon to cool completely in the braising liquid at room temperature. Transfer the bacon to a shallow dish and place another heavy dish on top to press. Refrigerate until chilled through.

Berbere Hollandaise

Ingredients

• 5 egg yolks

• The juice of 1 lemon

• ½ cup plus 1 Tablespoon melted butter

• 1 teaspoon berbere

• ¼ cup hot water, if necessary

• Kosher salt, to taste

Method

1. Bring a pot of water to a simmer and place a heatproof bowl on top to build a double boiler.

2. Add the eggs to the bowl and whisk vigorously to combine. While whisking, carefully stream in the melted butter to make an emulsified sauce. Add the lemon juice plus a few teaspoons water, if needed, until the desired consistency is achieved.

3. Remove from the heat and add the berbere and salt. Keep warm until ready to serve.