Cheddar Chive Biscuit Eggs Benedict. A lighter version of this classic breakfast featuring a low fat quick cooked tomato compote instead of Hollandaise sauce.
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.
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.
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.
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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
- Makes about 10 three inch biscuits
- Preheat oven to 400 degrees F.
- In a food processor, blend together the flour baking powder and soda.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
- 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
- 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.
Serving Size8 servings
Amount Per Serving Calories 434Saturated Fat 9gCholesterol 203mgSodium 650mgCarbohydrates 34gFiber 2gSugar 7gProtein 17g