Lily & Benny

Ingredients

House-Made Biscuits

• 2 cups White Lily self-rising flour
• 1 cup milk
• 1 stick cold butter, diced

Smoked Bacon Skewers (Big Green Egg)

• 1 lb thick-cut bacon
• Wooden skewers
• Optional seasoning: SPG, pepper, or a touch of brown sugar

Poached Eggs

• 4 large eggs
• Simmering water
• 1–2 tsp white vinegar

Easy Blender Hollandaise

• 3 egg yolks
• 1 tbsp lemon juice (or more to taste)
• 1 stick butter, melted hot
• Pinch cayenne or dash of hot sauce (optional)
• Salt & pepper to taste

To Serve

• Fresh fruit or side of choice (watermelon slices pictured)

Directions

1. Make the Biscuits

1. Preheat oven to 500°F.
2. Cut the cold butter into the flour until the mixture is crumbly.
3. Add milk and stir until a sticky dough forms.
4. Divide into 6 portions, roll into balls, and place on a baking sheet or in a pan.
5. Bake until biscuits are golden and fluffy.
6. Let cool slightly, then split the biscuits for serving.

2. Smoke the Bacon on Wooden Skewers

1. Preheat the Big Green Egg to 250–275°F for indirect cooking.
2. Ribbon each slice of bacon onto a wooden skewer in a loose wave pattern.
3. Season lightly with SPG, pepper, or a touch of brown sugar if desired.
4. Smoke for 45–60 minutes, until the bacon is rendered and lightly crisp.
5. Optional: Give the skewers a quick sear at the end for extra color.

3. Poach the Eggs

1. Bring a pot of water to a gentle simmer (not a hard boil).
2. Add a splash of white vinegar.
3. Crack each egg into a small bowl or ramekin.
4. Swirl the water gently and slide each egg in.
5. Poach for 3–4 minutes, until the whites are set and yolks are still runny.
6. Remove with a slotted spoon and drain briefly on a paper towel.

4. Make the Hollandaise

1. Add egg yolks, lemon juice, and cayenne or hot sauce (if using) to a food processor.
2. Turn the processor on low.
3. Slowly drizzle in the hot melted butter in a thin stream until the sauce thickens and emulsifies.
4. Season with salt, pepper, and additional lemon juice to taste.

5. Assemble Lily & Benny

1. Place the split biscuit halves on each plate.
2. Add a smoked bacon skewer to each (or slide the bacon off the skewer onto the biscuit).
3. Top with a poached egg.
4. Spoon warm Hollandaise generously over the top.
5. Serve with fresh fruit or your favorite breakfast side (watermelon slices pictured).