Biscuit Benedict with Avocado
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Biscuit Benedict with Avocado "Hollandaise"

Biscuit Benedict with Avocado "Hollandaise"

Jazz up your brunch or breakfast menu by adding this fun take on eggs benedict using our Pillsbury™ Baked Biscuits
as the delightful base.

Servings: 12 servings (1 serving = 2 biscuit halves)
Biscuits
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Golden Buttermilk Baked Biscuit, 2.25 oz (06235)
1 lb 11.00 oz
12 each
Aioli, prepared
2 oz
1/4 cup
Avocado Hollandaise
INGREDIENT
WEIGHT
MEASURE
Avocado, fresh, seeded and peeled
4 oz
1 each
Lemon juice
2 oz
1/4 cup
Water
5.50 oz
2/3 cup
Arugula, fresh
1 oz
2 cups
Sriracha hot sauce
1 Tbsp
Salt
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Shitake mushrooms, sliced, sautéed, held warm
1 lb 2.00 oz
3 cups
Eggs, poached
3 lb
24 each
Biscuits
  1. Warm biscuits per package instructions then slice into 2 halves, horizontally.
  2. Spread 1/2 tsp (0.1 oz) aioli on each cut side of biscuit.
  3. Place biscuit halves, aioli side down, onto preheated skillet or griddle over medium heat.
  4. Cook until evenly toasted and brown, approx. 3-5 minutes; keep warm.
Avocado Hollandaise
  1. Add avocado, lemon juice, water, arugula, sriracha and salt to blender.
  2. Puree until smooth, stopping and stirring as needed; cover and refrigerate for Assembly.
Assembly
  1. Place 2 biscuit halves on serving plate, toasted/cut side up.
  2. Top each piece with 1/4 cup (1.5 oz) mushrooms, 1 poached egg and 2 Tbsp (1 oz) Avocado Hollandaise; serve immediately.

  • Adjust salt, water, or sriracha in Avocado Hollandaise to preferred flavor/texture as needed. Note, may change nutrition information.

View Recipe Instructions

Nutrition Information

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Serving Size:
2 biscuit halves
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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