Skip to Content

Cheddar Chive Biscuit Eggs Benedict

Cheddar Chive Biscuit Eggs Benedict. A lighter version of this classic breakfast featuring a low fat quick cooked tomato compote instead of Hollandaise sauce.

Cheddar Chive Biscuit Eggs Benedict photo of single serving on a white plate

Cheddar Chive Biscuit Eggs Benedict.

Here’s a little lighter version of Eggs Benedict without using high fat Hollandaise sauce. In terms of flavour, I actually prefer this version.

Its deliciousness comes the high impact flavours of smokey ham and fresh tomato. Not to mention the warm from the oven, Cheddar Chive Biscuits.

This is always on my weekend menu whenever we cook our favorite Dijon Mustard and Demerara Sugar Glazed Ham. I like to thinly slice the ham and lightly pan fry it to use in this terrific brunch dish.

Oh So Easy Dijon Mustard and Brown Sugar Glazed Ham photo of entire ham being slicedThis one could become your Sunday brunch classic.

This delicious brunch uses half a large, cheddar chive biscuit as the base. It’s then topped by lightly fried glazed ham & perfectly poached eggs.

fresh red organic tomatoes on the vine

Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season.

Warm, spicy, fresh tomato compote adds the finishing touch. One outstanding brunch.

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for PinterestOK

Like this Cheddar Chive Biscuit Eggs Benedict recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Cheddar Chive Biscuit Eggs Benedict photo with title text for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.
Cheddar Chive Biscuit Eggs Benedict photo of single serving on a white plate
Yield: 8 servings

Cheddar Chive Biscuit Eggs Benedict

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Cheddar Chive Biscuit Eggs Benedict. A lighter version of this classic breakfast featuring a low fat quick cooked tomato compote instead of Hollandaise sauce.


For the Cheddar and Chive Biscuits

  • 4 cups all purpose flour
  • 9 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup + 1 tbsp very cold vegetable shortening, , cut in small cubes (I store mine in the freezer)
  • ¼ cup + 1 tbsp very cold salted butter, , cut in small cubes
  • 1 cup sharp cheddar cheese, , diced small
  • ¼ tbsp chopped fresh chives
  • 2 cups buttermilk

For the Spicy Tomato Compote

  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 2 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • ½ tsp crushed chili sauce
  • salt and pepper to season

Additionally you will need

  • Up to 2 poached eggs per person
  • 2 to 3 ounces thinly sliced baked ham per person


To Prepare the Cheddar Chive Biscuits

  1. Makes about 10 three inch biscuits
  2. Preheat oven to 400 degrees F.
  3. In a food processor, blend together the flour baking powder and soda.
  4. Pulse in the shortening and butter. Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
  5. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Toss in the cheddar and chives.
  6. Pour in the buttermilk. Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
  7. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
  8. Using a sharp 3 inch or larger biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. Alternately, you can cut the dough into three or for inch squares with a sharp knife. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
  9. Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.

To prepare the Spicy Tomato Compote

  1. Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  2. Continue to cook for several minutes until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

To plate the Eggs Benedict

  1. Split the biscuits and top with the poached eggs and lightly fried ham and poached eggs before topping with some of the tomato compote.


This recipe makes a large batch of the biscuits but you may not use them all, depending on what size you make them. 
Any leftover biscuits can be frozen, then reheated later.

To reheat I wrap them tightly on aluminum foil and place them in a 300 degree F oven for about 15 minutes.

Nutrition Information



Serving Size

8 servings

Amount Per Serving Calories 434Saturated Fat 9gCholesterol 203mgSodium 650mgCarbohydrates 34gFiber 2gSugar 7gProtein 17g

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 22nd of June 2014

In the Tomato Compote, is that 1/2 TSP. Chili Sauce or Chili Peppers??

Barry C. Parsons

Monday 23rd of June 2014

Either really. When I say crushed chile sauce, I mean something like Sambal, one of my favs.

info korners

Monday 26th of March 2012

i like very much Cheddar Chive Biscuit & Tomato Eggs Benedict....:)


Monday 26th of March 2012

Let's have an awesome breakfast. This looks really good and delicious!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!