Ham Biscuits Benedict with Bacon-Berry Preserves and Creamy Braised Greens
Creamy Braised Greens
Poached Egg Yolks
Preheat oven to 450 F.
In a medium bowl, combine flour and salt. Cut in shortening until pea-size pieces form. Make a well in the center, and gently pour in buttermilk. Fold together, being careful not to overwork the dough.
Transfer the dough to a flour-dusted work surface. Roll to 1-inch thickness and cut with a 2 1/2-inch biscuit cutter. Place on a cookie sheet and bake 10 to 12 minutes or until golden brown.
Bacon-Berry Preserves Directions:
In a medium skillet, cook bacon until crispy. Drain and reserve fat. Crumble the bacon.
While still hot, mix the crumbled bacon and 2 tablespoons reserved fat with the apple cider vinegar and Mixed Berries Preserves. Allow to cool to room temperature.
Creamy Braised Greens Directions:
In a medium saucepan, heat canola oil. Add onion and garlic, and sauté 1 minute. Stir in chicken broth, heavy cream and hot sauce to taste. Add greens and simmer 10 to 12 minutes, or until tender. Season to taste with salt and pepper.
Poached Egg Yolks Directions:
Bring salted water to a boil, then reduce to a simmer.
Gently add the yolks to the simmering water. Simmer 3 minutes. Do not overcook; the yolk should still be runny. Reserve on a paper-towel lined plate until biscuits are ready to be assembled.
Country Ham Directions:
Sliced ham into 1-ounce portions and heat before assembling biscuits.
Split each biscuit in half, and place in the centers of 4 plates. Spread 1 tablespoon Bacon-Berry Preserves on each biscuit. Top with 1 ounce country ham. Spoon 1 ounce Creamy Braised Greens on top of the ham. Top each with a poached egg yolk.