The Breakfast Klub’s Benedict
2 tablespoons white vinegar
1 teaspoon salt
12 large eggs
6 Home-style Biscuits, split in half
12 slices of each: Cooked Ham, Turkey & Bacon
Paprika (to garnish eggs)
Fill large skillet almost full to the rim with water. Add vinegar and salt and bring to a boil over high heat. Crack 3 eggs into a small bowl. Repeat this process for the remaining eggs. Carefully pour each bowl of eggs into skillet. Cover pan, remove from heat, and poach eggs until whites are set but yolks are still slightly runny. This process takes approximately 5 to 7 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate.
Place split biscuit on a plate. Layer each side with a slice of turkey, ham, and bacon
SAUCE AND SERVE
Arrange one poached egg on top of each biscuit. Spoon 1 to 2 tablespoons of Hollandaise sauce over each egg. To garnish eggs, lightly sprinkle paprika over eggs.