Southern-Style Eggs Benedict

Southern-Style Eggs Benedict

Southern Eggs Benedict

A Southern-inspired twist on the classic Eggs Benedict, featuring homemade buttermilk biscuits, oven-poached eggs, and a silky clarified butter Hollandaise made with a stick blender. Served with either ham or a smoked halloumi vegetarian alternative.

Watch my video to follow along step-by-step.

Southern-Style Eggs Benedict

Ingredients

For the Biscuits (Makes 8)

• 2 cups (250g) all-purpose flour (plain flour)

• 1/2 teaspoon (2g) baking soda (bicarbonate of soda)

• 1 tablespoon (12g) baking powder

• 1/2 teaspoon (3g) fine sea salt

• 1/2 cup (115g) cold unsalted butter, cubed

• 3/4 cup (180ml) buttermilk

For the Hollandaise Sauce

• 3 large egg yolks

• 1 tablespoon (15ml) fresh lemon juice

• 1 teaspoon (5ml) white wine vinegar

• Pinch salt and white pepper

• Optional: pinch cayenne or a few drops of hot sauce

• 7 oz (200g) clarified butter, hot (160–170°F / 70–75°C)

For the Proteins

• 8 slices quality cooked ham (thinly sliced)

• Vegetarian Option: 8 slices smoked halloumi, grilled until golden

For the Poached Eggs

• 8 large eggs

• Hot water

• Optional: pinch of salt per cup

Garnish

• Smoked paprika (pimentón dulce or picante)

• Optional: chopped fresh chives or parsley

Method

1. Make the Biscuits

• Preheat oven to 425°F (220°C). Line a baking tray.

• In a large bowl, whisk flour, baking soda, baking powder, and salt.

• Rub in cold butter using fingertips or a pastry cutter until mixture resembles coarse crumbs.

• Add buttermilk and mix just until dough comes together.

• Turn out onto a floured surface. Fold and turn dough 3–4 times to build layers.

• Pat to 3/4 inch (2 cm) thick. Cut biscuits with a sharp cutter (don’t twist!).

• Place on parchment lined tray and bake 12–15 minutes until golden. Cool slightly.

2. Oven-Poach the Eggs

• Preheat oven to 325°F (160°C).

• Lightly grease 8 muffin tin cups. Add 1 tablespoon (15ml) boiling water + pinch of salt to each.

• Crack an egg into each cup.

• Bake for 6–10 minutes, depending on desired yolk firmness.

• Remove gently with slotted spoon. Hold in warm water if needed.

3. Make the Hollandaise (Stick Blender Method)

• Clarify butter and keep hot (not browned).

• In a tall jug, add yolks, lemon juice, vinegar, salt, and cayenne.

• Blend for 5–10 seconds to combine.

• With stick blender running, slowly drizzle in hot butter to emulsify.

• Blend until thick and smooth. Thin with warm water if needed.

• Keep warm over a bain-marie or in a thermos until serving.

4. Prepare the Proteins

• Warm ham slices briefly in a dry pan.

• For vegetarian option: grill smoked halloumi slices until golden on both sides.

5. Assemble the Dish

• Split biscuits in half and plate.

• Layer with warm ham (or grilled halloumi).

• Place poached egg on top.

• Spoon over warm Hollandaise.

• Garnish with smoked paprika and chives (or parsley).

Notes & Tips

• Use a sharp-edged cutter for clean biscuit rise.

• Poached eggs can be held in warm water for up to 30 minutes.

• If Hollandaise splits, start a new yolk base and slowly blend in broken sauce.

• For brunch prep: biscuits and proteins can be made ahead, eggs and sauce made fresh.