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Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Eggs Benedict was one of my father-in-law Chuck's top ten favorite dishes of all time, and to him, it was all about the poached eggs and Hollandaise sauce. The eggs needed to be soft and runny, and the Hollandaise hot and buttery. This cowboy Benedict is a version I know he would approve of!
Instead of English muffins, the base is canned biscuits (Ladd's favorite!) and rather than Canadian bacon, I use sizzling sausage patties adorned with melted pepper jack cheese. That gets topped the classic way, with perfect poached eggs and—my favorite—spicy homemade Hollandaise sauce.
To me, Hollandaise is the most delicious sauce in the world, and it can really make or break your Benedict. I whip it up in a blender, just like my mom always did, which makes it incredibly easy—so promise me you won’t reach for that powdery packet from the grocery store. Promise? This version has a little kick from a chipotle pepper! Cowboy Benedict is one of those egg dishes I'd happily eat for breakfast, brunch, lunch, a midnight snack—you name it.
Can you use bacon or ham instead of sausage patties?
Absolutely! The great thing about Benedict is that it's very versatile. Thick-cut bacon cooked nice and crisp, or sliced ham, would be scrumptious on this.
How do you keep Hollandaise sauce warm?
Pour the Hollandaise into a heatproof bowl and set it over a pot of hot water on low heat—essentially a very gentle double boiler. This keeps the sauce warm without actually cooking it. Give it a stir now and then to maintain its silky texture and prevent it from breaking.
Can you make cowboy Benedict ahead of time?
You can make certain components in advance. Bake the biscuits up to one day ahead, let them cool completely, then store them in an airtight container at room temperature. Reheat the biscuits in a 300-degree Fahrenheit oven, loosely wrapped in foil, until they're warmed through.
You can also cook, cool, and refrigerate the sausage patties up to two days ahead. Reheat them gently in a skillet or the microwave before topping them with the cheese.
Wait to poach the eggs and make the Hollandaise until just before assembling the Benedict.
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Ingredients
For the Hollandaise Sauce:
- 3 large egg yolks
- Juice of 1/2 lemon, plus more if needed
- 2 sticks (1 cup) salted butter, melted and hot
- 1 chipotle pepper in adobo, plus 1 teaspoon adobo sauce from canned chipotles in adobo, plus more if needed
- 1/4 tsp. kosher salt, plus more to taste
For the Benedict:
- 1 (10.2-ounce) can refrigerated buttermilk biscuits (such as Pillsbury Grands! Southern Homestyle Buttermilk Biscuits)
- 8 sausage patties
- 4 slices pepper jack cheese, cut into quarters
- Kosher salt, for the water
- 8 large eggs
- Black pepper, to taste
- Chili powder, for dusting
- 2 sliced green onions
- 1 jalapeño, sliced (optional)
Directions
- Step 1For the Hollandaise sauce: Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the chipotle pepper, adobo sauce, and salt. Blend again and taste, adding more salt, adobo sauce, or lemon juice as needed. Set aside and keep warm.
- Step 2For the Benedict: Bake the biscuits according to the package directions and keep 4 warm. Reserve the remaining biscuit for another use.
- Step 3Heat a large nonstick skillet over medium-high heat. Working in batches if necessary, cook the sausage patties until golden brown and cooked through, about 2 minutes per side. Top each with two small slices of pepper jack and allow to melt.
- Step 4Bring a medium saucepan of water to a gentle boil, then salt the water. Meanwhile, crack 2 eggs into separate small bowls.
- Step 5With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a whirlpool, add 1 to 2 eggs. The swirling water will help the egg whites wrap around themselves as they cook. Cook until the whites are opaque and beginning to firm, but the yolk is still soft and jiggly, 2½ to 3 minutes.
- Step 6Using a slotted spoon, remove the eggs to a plate. Repeat with the remaining eggs.
- Step 7To assemble: Split the biscuits in half. Place two halves on a plate, cut-side up. Top each with a sausage patty and poached egg. Season with salt and pepper, then top with a generous helping of Hollandaise sauce. Garnish with a dusting of chili powder, green onions, and a jalapeño slice, if using.
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