This was quick and easy but required some multitasking. The whole thing take about 25-30 minutes. There’s a lot of steps but its just to explain the instructions, it isn’t difficult to make.
Serves 2 people
Tip: make the eggs last.
- 1/2 cup shredded cheddar cheese
- 1 cup flour
- 1/2 tsp baking soda
- Pinch of salt, pepper and garlic powder
- 1 egg beaten
- 1/4-1/2 cup of half and half (see instructions)
- 1.5 tbsp Dijon mustard
- 1/2 cup mayo
- 1/2 tsp lemon juice
- 2 tbsp butter melted
- 1-1.5 large potatoes or 8-10 small potatoes chopped into 1/4 inch thick pieces
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- 1 tsp Garlic powder
- 4 eggs (for 2 people)
- 1 tbsp vinegar
- Medium pot with 1-2 quarts of water
- Start with the potatoes.
- Preheat oven to 400
- Lay cut up potatoes on a greased baking sheet pan
- Sprinkle with salt, pepper, garlic powder and olive oil so it’s relatively even
- Bake for 25-30 minutes
- While potatoes are baking, make the biscuits.
- In a medium bowl combine flour, salt, pepper and garlic powder and mix
- Add an egg and cheese and mix (the dough should not be runny, it should be like cookie dough in consistency.
- Add 1/4 of half and half. Dough should still be not liquid. If it’s liquid, add more flour. If it’s too solid, add a little more half and half
- Using your hands separate dough into 4 even pieces and shape into round biscuit shape
- Heat large pan with cooking spray and place biscuits on it. Cook for 1-2 minutes per side on medium heat or until cooked through. Be careful not to burn them.
- Start making the faux hollandaise sauce by mixing the mustard, mayo and lemon together in a small bowl.
- In a separate bowl, melt 2 tbsp of butter and set aside until everything else is done.
- Once the potatoes are almost done, you can start poaching the eggs (this part is from a recipe from Genius Kitchen)
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- . Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- . Gently remove eggs with a slotted spoon
- Serve eggs on topic each biscuit
- Mix melted butter into hollandaise sauce mixture and pour over eggs and biscuits
- Serve with potatoes
Looks good. Just wish regular hollandaise did not take so long.