Name: Poached Eggs Biscuit Benedict
Ingredients: For the biscuits; 425 g flour; 14 g baking powder; 11 g salt; 170 g cold cubed butter; 290 g butter milk; For The Egg wash; 1 egg; 1 tbsp water; For the hollandaise; 2 egg yolks; 2 cups melted butter; teaspoon lemon juice; 1 tablespoon Spiceology Tarragon Leaves, C/S; salt and lemon to taste; smoked black pepper to taste; For The Poached egg; 1 egg; pinch salt; tablespoon rice vinegar

Poached Eggs Biscuit Benedict

mix all the dry ingredients with the butter until butter turns into pea size.

roll out on a floured surface and give about three folds.

cut into equal sizes and put on a greased parched sheet tray.

bake at 425°F for 4x4x4 minutes turning each time.

put egg yolks and lemon juice in. Heatproof bowl.

set up a pot the bowl would fit on top of with water filled a third of the way on low heat.

place bowl with eggs on pot and whisk continuously until it becomes ribbony and fluffy.

remove from pot and begin adding in melted butter while whisking.

alternate from heat on and off to avoid scrambling.

ones sauce is thick add tarragon and season with salt ,smoked pepper, lemon juice to taste.

bring a pot with water salt and vinegar to a soft boil. Not rolling!

form a vortex in the pot of water and drop egg in the center slowly. Slooooowly.

let cook for about two minutes or until desired doneness.