Eggs Benedict with faux-hollandaise sauce and quick cheesy biscuits

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.


Cheesy Biscuits

  • 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)

Faux hollandaise

  • 1.5 tbsp Dijon mustard
  • 1/2 cup mayo
  • 1/2 tsp lemon juice
  • 2 tbsp butter melted

Roasted potatoes

  • 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

Poached eggs

  • 4 eggs (for 2 people)
  • 1 tbsp vinegar
  • Medium pot with 1-2 quarts of water


  1. Start with the potatoes.
  2. Preheat oven to 400
  3. Lay cut up potatoes on a greased baking sheet pan
  4. Sprinkle with salt, pepper, garlic powder and olive oil so it’s relatively even
  5. Bake for 25-30 minutes
  6. While potatoes are baking, make the biscuits.
  7. In a medium bowl combine flour, salt, pepper and garlic powder and mix
  8. Add an egg and cheese and mix (the dough should not be runny, it should be like cookie dough in consistency.
  9. 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
  10. Using your hands separate dough into 4 even pieces and shape into round biscuit shape
  11. 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.
  12. Start making the faux hollandaise sauce by mixing the mustard, mayo and lemon together in a small bowl.
  13. In a separate bowl, melt 2 tbsp of butter and set aside until everything else is done.
  14. Once the potatoes are almost done, you can start poaching the eggs (this part is from a recipe from Genius Kitchen)
  15. Crack open eggs one at a time, into a small bowl.
  16. Bring the water to a boil, then reduce temperature.
  17. When water reaches a gentle simmer, pour egg into a ladle.
  18. Gently transfer eggs into simmering water.
  19. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
  20. . Poach the eggs for 3 minutes spooning the simmering water over the eggs.
  21. When the whites become opaque and feel firm to the touch they are done.
  22. . Gently remove eggs with a slotted spoon
  23. Serve eggs on topic each biscuit
  24. Mix melted butter into hollandaise sauce mixture and pour over eggs and biscuits
  25. Serve with potatoes
  26. Enjoy!
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3 Responses to Eggs Benedict with faux-hollandaise sauce and quick cheesy biscuits

  1. becomebetty says:

    Looks good. Just wish regular hollandaise did not take so long.

  2. mistimaan says:

    Nice recipe

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