Kid-Friendly: Eggs Benedict on Biscuits

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 277, total fat 19 G., saturated fats 8 G., proteins 11 G., carbohydrates 16 G., fiber 1 G., cholesterol 146 mg, sodium 350 mg, sugar 2 G.

With this recipe, kids can make eggs Benedict from scratch, even the buns! Instead of butter, goat cheese is added to the dough, making them surprisingly easy. And instead of the traditional, complex hollandaise sauce, little helpers can make a simplified version using mayonnaise. Kids will love helping you measure out the ingredients, knead the dough, cut out the buns, and mix the hollandaise sauce, and they'll also learn the magic of poached eggs. Don't leave your child unsupervised in the kitchen. Limit them to tasks that are age-appropriate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

2 cups premium flour
3 tbsp chopped fresh chives, plus extra for serving
1 tbsp baking powder
1 tbsp. sugar
1.5 tsp coarse salt + extra for sprinkling
170 g goat cheese, crumbled
1 cup heavy cream + extra for greasing

Quick Hollandaise Sauce

0.5 cup mayonnaise
1 tbsp. freshly squeezed lemon juice
1/8 tsp paprika
8 slices Canadian bacon
8 large eggs
Special equipment: round cookie cutter with a diameter of 6 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, goat cheese, premium flour, eggs, cream, lemon juice

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 220°C.
Buns:

In a large bowl, combine the flour, chives, baking powder, sugar, and salt. Add the goat cheese and mix with your hands, breaking the cheese into pea-sized pieces. Add the cream and use a wooden spoon to knead the dough. Let the dough rest for 5 minutes.

Roll the dough into a circle just under 1 cm thick. Using a 6 cm round cookie cutter, cut out 8 circles and arrange them on the prepared baking sheet, spacing them 5 cm apart. Brush the dough circles with cream and sprinkle with a pinch of salt.
Bake the buns until golden brown, 16-18 minutes. Transfer to a wire rack and let cool. When the buns are cool enough, split them in half. Place 2 bottom halves on each of 4 plates.
Quick Hollandaise Sauce:

In a small bowl, combine mayonnaise, lemon juice, paprika, and 1 tablespoon water. Season with salt and pepper to taste; set aside. Heat a large nonstick skillet over medium-high heat. Fry the Canadian bacon, a few slices at a time, until golden brown, 3-4 minutes per side. Place 1 slice of Canadian bacon on the bottom half of each bun, folding it in half as needed.
Fill a wide saucepan with about 5 cm of water and bring to a very gentle simmer. Crack the eggs into the water, spacing them apart. Cover the pan with a lid and turn off the heat. After 2-3 minutes, the whites should be set and the yolks should remain soft.
Remove the eggs with a slotted spoon and place them on top of slices of Canadian bacon. Drizzle with hollandaise sauce, sprinkle with chives, and top with the top halves of the buns.