Breakfast is my favorite meal of any day and eggs benedict has always been an exciting treat as I could only get it if I went somewhere that served it. I decided to change that. Making a less than elegant and simple eggs benny was faster and easier than expected. I changed things up using crumbly biscuits instead of an English muffin and kept it simple without tomato or extra parts. A creamy, glorious mess was born.

Ingredients

• 5 eggs

• 1/4 c water

• 2 tbls of lemon juice

• Hint of Cayenne

• Salt

• 1/2 stick of butter chopped to cubes

• Biscuits (I used a small can from Pillsbury)

• 4 slices of ham

Prep

1. Take a pot and fill about halfway with water. Heat on medium-high to get the water to simmer but avoid a boil

2. While that's heating, start the oven based on the biscuit's direction. Follow their instructions to Bake

3. Get two small bowls and take 3 of the eggs

4. Crack them while keeping in the shell to get the yolks only. Add the yolks to one bowl and the whites to another

5. Add the water and lemon juice to the bowl with the yolks

6. Whisk to mix

7. Add a small pan to the stove and turn on the lowest heat you can. Seriously, as low as possible to keep a sauce and not to scramble.the eggs.

8. Add the yolk mixture and wait for it to warm enough so the edges bubble but nothing more

9. Add the cubed butter one at a time and mix in gently

10. Add the salt and kick of cayenne to taste

11. Get another small pan and start to heat it

12. When all is mixed in and you have a thicker roux remove from the heat and add to a small container

13. Take a wire strainer or sifter and hold over the bowl of egg whites crack one of your other eggs into it to have the less attached whites strain through.

14. Gently, insanely gently, slide this into your simmering water. Do this with the other egg as well.

15. Have the eggs in there no more than 4 minutes and most likely less

16. While in there heat the ham slices in that other pan

17. Split the biscuits and add the heated ham to the bottom

18. Gently use a big spoon to pull the eggs out and add on top of the ham

19. Add the hollandaise on top of that

20. Do whatever you'd like with all the egg whites. Maybe some egg white scrambled eggs?

Afterthoughts

This was the perfect eggs benedict as far as which toppings I made. I, as usual, had a few mistakes in mine that I can correct. I dumped my second egg into the water too fast and broke the whites up. I cooked them long and this made the yolks just boiled not runny. I also had the heat too high for the hollandaise and scrambled some of it. But this was still a tasty smooth benedict and the recipe works great and looks great. The creamy taste had all the right hints of flavor and the crumbly biscuit makes for a great base. A wonderful start to any morning.