Florida Eggs Benedict in a Glass
Delight your brunch table with a playful twist on a classic favorite with Florida Eggs Benedict in a Glass! This deconstructed take on traditional eggs benedict features layers of toasted buttermilk biscuit crumbles, savory seared Canadian bacon, and perfectly poached eggs, all crowned with a luscious citrus-infused hollandaise sauce highlighted by fresh orange zest. Served in individual glasses, this visually striking dish combines creamy textures, vibrant flavors, and a touch of Floridian sunshine to create an unforgettable meal. Perfect for brunch gatherings or special occasions, this recipe is quick to prepare, taking just 35 minutes, and showcases the art of layering sweet, tangy, and savory elements for a truly elevated experience.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 2 tablespoons Fresh lemon juice
- 1 cup Unsalted butter
- 3 pieces Egg yolks
- 0.5 teaspoon Salt
- 1 pinch Ground cayenne pepper
- 2 pieces Premade buttermilk biscuits
- 4 slices Canadian bacon
- 1 tablespoon White vinegar
- 2 teaspoons Fresh parsley (for garnish)
- 1 teaspoon Fresh orange zest
Instructions
1. Start by preparing the citrus-infused hollandaise sauce: Melt the butter in a small saucepan over low heat. Set aside and let it cool slightly.
2. In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of cayenne pepper.
3. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water, and whisk constantly until the mixture thickens to a creamy consistency (this should take about 3–5 minutes).
4. Gradually whisk in the melted butter, a few tablespoons at a time, until fully incorporated. Add the orange zest and a pinch of salt. Remove from heat and set aside.
5. Preheat your oven to 350°F (175°C). Crumble the premade biscuits onto a baking sheet and toast in the oven until golden and crisp, about 5–7 minutes. Set aside.
6. Heat a skillet over medium heat and sear the Canadian bacon for 1–2 minutes on each side until lightly browned. Remove and set aside.
7. Fill a medium saucepan with water and bring to a gentle simmer. Add the vinegar to the water.
8. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3–4 minutes until the whites are set but the yolks remain runny. Remove each egg with a slotted spoon and drain on a paper towel.
9. Assemble the dish in glasses: Start with a layer of toasted biscuit crumbles, followed by a slice of seared Canadian bacon. Carefully place a poached egg on top.
10. Spoon the citrus-infused hollandaise sauce over the egg and garnish with a sprinkle of fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1607 mg | 536% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.2 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
