Description

A bold Southern twist on classic Eggs Benedict—flaky buttermilk biscuits topped with perfectly poached eggs, crisp smoked bacon, and drenched in rich Cajun hollandaise.

Ingredients

Units Scale

4 large eggs
2 buttermilk biscuits, halved
4 slices smoked bacon
2 tablespoons chopped scallions
1 tablespoon white vinegar (for poaching)
3 egg yolks
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
1/2 teaspoon Cajun seasoning
Pinch of smoked paprika
Salt to taste

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Instructions

In a skillet, cook smoked bacon over medium heat until crisp. Set aside on paper towels.
To poach the eggs, fill a saucepan with 3 inches of water, bring to a simmer, and add vinegar. Crack eggs into small bowls and gently slide into the water. Poach for 3–4 minutes, then remove with a slotted spoon.
Split and warm the buttermilk biscuits. Place two halves on each plate.
In a heatproof bowl over simmering water (double boiler), whisk the egg yolks and lemon juice until thickened.
Slowly drizzle in melted butter while whisking constantly. Add Cajun seasoning, paprika, and salt. Mix until creamy and heated through.
Assemble: Top each biscuit half with a poached egg. Spoon hollandaise generously over the top. Add two bacon slices and garnish with chopped scallions.
Serve immediately with extra hollandaise on the side if desired.

Notes

Use fresh eggs for better poaching results.
Adjust Cajun seasoning to taste if you prefer more or less spice.
For a vegetarian version, omit bacon or use a plant-based alternative.

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 2g
Sodium: 920mg
Fat: 48g
Saturated Fat: 21g
Unsaturated Fat: 24g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 1g
Protein: 18g
Cholesterol: 410mg