Mahasti Vafaie with The Tomato Head and Flour Head Bakery shows us how to make a unique spin on Eggs Benedict.

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Tomato Head's Knox Benedict

For the Country Hollandaise

  • 1 cup Mayonnaise
  • 1 Tbl + 2 tsp Fresh Lemon Juice
  • 2 tsp Cider Vinegar
  • With a whisk, mix all ingredients together in a small bowl, until smooth.

For the Knox Benedict:

  • 4 Biscuits, Baked (can be baked a day ahead)
  • 4 Eggs, Scrambled
  • Breakfast Sausage
  • Monterey Jack Cheese, Shredded

Preheat oven to 400 degrees. Cut biscuits in half and place the biscuits on a cookie sheet. Top each half with some of the scrambled eggs, followed by some breakfast sausage, and cheese. Top with about 1 tablespoon of "Mock Hollandaise." Place the topped biscuits in the preheated oven and bake for 13 – 15 minutes or until hot. Remove from oven and serve immediately.

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