Prepare Biscuits: In a food processor, pulse together the Biscuits ingredients until the mixture resembles coarse crumbs. Transfer to a lightly floured surface and gently form into a disc. Cut into rounds and bake at 425°F (220°C) for 15-18 minutes.
Cook Bacon: Cook bacon until crispy. Set aside.
Poach Eggs: Fill a saucepan with water and bring to a simmer. Add vinegar. Crack eggs one at a time into the simmering water and poach for 3-4 minutes, or until whites are set and yolks are runny.
Prepare Hollandaise Sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together the Hollandaise Sauce ingredients until thickened and smooth. Be careful not to overheat.
Assemble: Split biscuits in half. Top each biscuit half with bacon, a poached egg, and a generous spoonful of Hollandaise Sauce. Garnish with shaved black truffle. Serve immediately.
Ingredients
4
2 cups240 gBread Flour
1 tbsp15 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1 tsp5 mLSalt
1 cup226 gVery Cold Butter-cut into cubes
3/4 cup177 mLHeavy Cream
375 gEgg Yolks
8 tbsp118 mLClarified Butter
1 tbsp15 mLLemon Juice
1 tsp5 mLBlack Truffle Oil
PinchN/ASalt
8 slicesN/AArtisanal Smoked Bacon
4N/APasture-Raised Eggs
1 tbsp15 mLWhite Wine Vinegar
1 tbsp5 gFresh Black Truffle-shaved, for garnish
Equipment
Food Processor
Baking Sheet
Saucepan
Whisk
Heatproof Bowl
Instructions
Prepare Biscuits: In a food processor, pulse together the Biscuits ingredients until the mixture resembles coarse crumbs. Transfer to a lightly floured surface and gently form into a disc. Cut into rounds and bake at 425°F (220°C) for 15-18 minutes.
Cook Bacon: Cook bacon until crispy. Set aside.
Poach Eggs: Fill a saucepan with water and bring to a simmer. Add vinegar. Crack eggs one at a time into the simmering water and poach for 3-4 minutes, or until whites are set and yolks are runny.
Prepare Hollandaise Sauce: In a heatproof bowl set over a pan of simmering water (double boiler), whisk together the Hollandaise Sauce ingredients until thickened and smooth. Be careful not to overheat.
Assemble: Split biscuits in half. Top each biscuit half with bacon, a poached egg, and a generous spoonful of Hollandaise Sauce. Garnish with shaved black truffle. Serve immediately.
Comments