Breakfast Killahs: Chipotle Cheddar Biscuits & Poached Eggs with Hollandaise

Boys in aprons are hot. Especially when they're making delicious food for you. That's a true sign of a keeper. Take notes gentlemen and bake your special someone biscuits!

That's right. Biscuits. Not candy and sweets. Chipotle Cheddar Biscuits. They're warm and sinful, with a touch of spice. They can be served with any meal. The chipotle powder is subtle enough to make an impression, not an over statement. The cheese makes them moist on the inside but a slight crisp to the outside. Okay look- these biscuits are awesome.

So far, this is my favorite recipe from the book Baked: New Frontiers in Baking. Thank you for making them Mr. Navix.

My contribution to breakfast was pouched eggs with hollandaise on the side. The hollandaise recipe is very easy- especially with a blender! You literally dump all the ingredients in and hit the "pulverize" button. Eggs topped with an egg based sauce... there's something unsettling about that.

I topped the poached eggs with a few spinach leaves wilted in a spot of warm butter and chopped garlic. Don't go crazy with the trimmings though- that will ruin the beautiful healthy aspect of poached eggs. We also had some apple sausage and Blackberries with Quinoa.

Making poached eggs is easy- here are a few basics that will help your operation go smoothly. If you need more in-depth pictures, check out Smitten's awesome break down.
  1. Add a splash of white vinegar to a deep pot of water (you want enough water to submerge the egg easily) to help tighten the egg.
  2. Heat water right before the boiling point- when you see all those tiny bubbles on the bottom of the pan.
  3. Crack the egg into a cup before dropping into the water, this will help them slide into the pot easier.
  4. Stir the water in a circular motion with a spoon so it creates a whirlpool. Drop the egg in the whirlpool- this will keep the egg together.
  5. Let the egg do it's thing- it's beyond your power now. Give it about 3 minutes. Gentle poke with a slotted spoon to make sure the egg stays together but isn't a brick- you want the center to stay wet! Remove with slotted spoon.
Roll up your sleeves and give it a shot!

And voila! Place the egg on a napkin to dry up if you desire. Don't worry if your first one isn't perfect, it takes a little practice. Slice it open and let all the gooey deliciousness ooze out.


Yes, we are breakfast making killahs....

Very full and happy breakfast making killahs at that!

Chipotle Cheddar Biscuits
by Baked: New Frontiers in Baking

2 1/3 cups all-purpose flour
1 teaspoon freshly ground black pepper
1 tablespoon chipotle powder
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups grated and tightly packed sharp cheddar cheese
1 1/4 cups buttermilk (cold)
1 large egg
Kosher salt for topping

Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

Add the butter and, using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not overmix.

Use a small ice cream scoop or a 1/4-cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.

Store the biscuits in an airtight container for up to 2 days.

Blender Hollandaise
by ChelleBelle

1 egg yolk
1/8 teaspoon Dijon mustard
1 teaspoon lemon juice
Dash hot pepper sauce
2 tablespoons and 2 teaspoons butter
Black pepper to garnish

Yields 2 servings. Reference ChelleBelle's page for conversions.

In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately.

Keep the sauce warm until serving by placing the blender container in a pan of hot tap water. Garnish with crushed black pepper.