Asparagus Eggs Beauregard

By vealam

Ingredients

• For the Eggs Beauregard:
• 4 large biscuits, recipe below
• 8-12 aparagus stalks
• 4 pieces of bacon, cut in half
• 4 oz unsalted butter, melted
• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• Salt to taste
• Pepper to taste
• 4 whole eggs
• For the biscuits:
• 8 ounces all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoons sugar
• 1 egg
• 3/4 cup heavy cream
• 3 ounces butter, very cold

Details

Servings 4
Preparation time 10mins
Cooking time 40mins
Adapted from chasingdelicious.com

Preparation

Step 1

For the eggs:
Cook the bacon in a cast iron skillet or pan until crispy. Remove the bacon to a paper towel to try and drain most of the fat from the pan, reserving a little. Saute the asparagus in the same pan until the edges just begin to brown.
In the meantime begin the hollandaise sauce by whisking the egg yolks in a bain marie. Slowly add the butter and whisk until thick. Slowly whisk in the lemon juice, salt, and pepper. Set aside, keeping warm.
Fry 4 eggs to your desired doneness, adding salt and pepper to taste.
Assemble by cutting a biscuit in half. Top with bacon, asparagus, and a fried egg. Pour the hollandaise sauce on top. Serve immediately.

For the biscuits:
Preheat a n oven to 450°F
Mix the dry ingredients (lemon zest, thyme, all-purpose flour, baking powder, baking soda, salt and sugar) together in a bowl. Set aside.
Mix the egg and heavy cream together in another bowl. Set aside.
Chop the cold butter in ½″ cubes. Add the butter to the dry ingredients. Break the butter up by pinching it between your fingers in the flour mixture. Break the butter until it is very small, about the size small peas.
Pour the wet ingredients into the dry ingredient and butter mixture. Quickly mix just until a thick, uneven dough forms.
Move the dough to a lightly floured surface and knead gently a few times until an even dough ball forms. Take care not to over knead or mix the dough.
On a lightly floured surface, roll the dough out until it is ¾″ thick.
Using a floured biscuit or cookie cutter, cut out 3″ biscuits. Arrange the cutout biscuits to a lined baking sheet. Makes about 4-5 large biscuits (Tip: Arranging the biscuits close together on the pan will encourage them to rise higher instead of spread out.)
Bake in a preheated oven for 8 to 12 minutes or until the biscuits are golden brown on the tops and golden yellow on the sides.
Remove from the oven and serve warm.