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