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  Cake Recipes

Foodstirs Biscuit Eggs Benedict

Foodstirs Biscuit Eggs Benedict
Prep: 25 min
Bake: 12-15 min
Yields: 5 servings


For Biscuit:
1 Foodstirs Organic Sunday Stacks Pancake Mix
5 Tbs unsalted butter, cold and cubed
1/2 cup cold milk

For Avocado Sauce:
1 large ripe avocado
4 Tbs lemon juice
3/4 - 1 cup water
1 tsp salt
Paprika to garnish

8 oz smoked salmon
10 eggs, over easy


In a large bowl, combine dry pancake mix and cold butter. Use your fingers to break up the butter into small pieces. Slowly stir in milk and blend with a fork until a soft dough forms. Gather into a flat disc, wrap in plastic and freeze, 10 minutes until firm.

To make the avocado sauce, place avocado, water, lemon juice and salt into a blender. Mix until smooth and pourable. You may need to add a few extra tablespoons of water, depending on the size of the avocado.

Remove dough from freezer. Preheat oven to 400 degrees. Flour a flat surface and roll the dough out to 1/4 inch thick. Fold dough in half, and then in half a second time, to create layers in the biscuit. Roll dough out again to 1/4" thick.

Cut out circles of dough using a circle cutter about 2" in diameter. Place on a sheet tray lined with parchment paper, at least one inch apart. Bake 12-15 minutes, until golden. Remove from oven and cool completely on a wire rack.

Top the biscuits with the smoked salmon and an over easy egg. Drizzle avocado sauce over the top of each egg, then garnish with a sprinkle of paprika.