Eggs Benedict w/Cheesy Biscuit & Greek Yogurt Sauce
Makes approx. 4 Servings
10-12 Slices, Bacon
4 Cheesy Biscuits *Recipe to follow
2 Tablespoons, Fresh Chives, chopped
2 Tablespoons, Colby Jack Cheese, shredded
8 Tablespoons, Greek Yogurt Sauce *see below for recipe
Preheat oven to 375 Degrees. Place a cooling/drying rack onto a baking sheet. Spray both with cooking spray.
Place the bacon onto the rack (that is on top of the baking sheet). Using a pastry brush, brush the top of the bacon with the maple syrup. Bake in the oven for approx. 20 minutes or until it is nice and golden brown and crispy. Once the bacon is cooked, remove from the oven and set aside while you make the eggs.
Place a medium-large skillet on the stove. Fill the bottom of the pan with water. Add an egg poacher to the pan and turn the heat to medium-high. Once the water is boiling, add a small piece of butter or a coconut oil to each cup. Add an egg to each cup, cover the pot with a lid and cook for 4 minutes for a runny yolk.
Cut a biscuit in half, place a couple of pieces of the bacon onto the bottom half of the biscuit. Top the bacon with a poached egg then spoon the Greek Yogurt sauce over top of each egg. Garnish with some fresh chopped chives and shredded cheese.
That’s it! Super simple & healthy breakfast!
Click here to get my Cheesy Biscuit recipe: Homemade Cheesy Biscuits
Greek Yogurt Sauce:
- 4 Tablespoons, Sour Cream
- 4 Tablespoons, Greek Yogurt
- 1 Tablespoons, Ricotta Cheese
- 1 Teaspoons, Dijon Mustard
- 1 Teaspoon, Stone Ground Mustard
- 1 Teaspoon, Milk
- 1/4 Lemon, Juice
- 1 Tablespoons, Fresh Chives, chopped
- Few Dashes, Sriracha
Mix all ingredients in a mini food processor or blender until nice and smooth. Keep refrigerated until ready to use. If the mixture is too runny, you can add more Ricotta Cheese to thicken it up.