Breakfast & Brunch

Rosemary Biscuit Eggs Benedict

Aromatic rosemary biscuits are the foundation for this fresh take on eggs Benedict, which replaces the traditional hollandaise with simple cheese sauce.

By Yankee Magazine

Aug 17 2022

Rosemary Biscuit Eggs Benedict

Rosemary Biscuit Eggs Benedict

Photo Credit : Mark Fleming/Styling by Jen Beauchesne

Tender, aromatic rosemary biscuits are the foundation for this fresh take on eggs Benedict, which replaces the traditional hollandaise with simple cheese sauce and adds peppery arugula and seared tomatoes on the side. Recipe from the Beehive Café, in Bristol, Rhode Island.


6 servings

For the biscuits


4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons table salt
1 cup cold unsalted butter, cut into thin slices
2 tablespoons finely chopped fresh rosemary
1 ⅓ cups buttermilk
1 tablespoon milk or cream


Preheat oven to 400° and set a rack to the middle position. Line a baking sheet with parchment paper or a nonstick liner.

First, make the biscuits: In a large bowl, thoroughly mix together the flour, baking powder, baking soda, and salt. Use your fingers to work the butter into the flour mixture, smearing the butter as you do. (Alternatively, you can use a pastry cutter.) Stop when the mixture looks like cornmeal with lumps and bean-size bits of butter remaining. Mix in rosemary. Add the buttermilk and gently work into the dough (being careful not to overwork it).

Roll the dough out to 1-inch thickness on a lightly floured surface. Using a biscuit cutter or 3- or 4-inch round cookie cutter, cut out 12 biscuits, re-rolling scraps as needed. Place biscuits on the baking sheet, and brush their tops with milk or cream. Bake until biscuits are puffed and golden, 20 to 25 minutes; set aside to cool.

Meanwhile, make the sauce.

For the sauce and eggs


2 tablespoons salted butter
1 garlic clove, minced
1 cup heavy cream
¼ teaspoon plus ¼ teaspoon table salt
⅛ teaspoon freshly ground black pepper
½ cup shredded extra-sharp cheddar
¼ cup ricotta
¼ cup Romano cheese
1 tablespoon olive oil
3 small tomatoes, quartered
12 large eggs
Minced fresh basil or parsley leaves, for garnish
3 cups fresh arugula


In a medium saucepan over medium heat, melt the butter, then add the garlic and cook 1 minute. Add the heavy cream, salt, and pepper. Let mixture come to a simmer. Add the cheeses. Bring back to a simmer and cook, stirring, until thickened, about 3 minutes. Reduce heat to low.

Cook the tomatoes: Set a small skillet over medium heat. Add the olive oil, then lay the tomato pieces in the hot oil and sprinkle with ¼ teaspoon salt. Cook until browned on one side, about 2 minutes. Set aside.

Put it all together: Split 6 of the biscuits in half (save the rest for another use). Poach or fry two eggs per person, and place each egg on a biscuit half. Ladle cheese sauce over eggs (about ¼ cup per serving) and sprinkle with the minced herbs, if desired. Set a small pile of arugula on each plate, then top with tomato pieces. Serve hot.