Ingredients

• • 1 tbsp unsalted butter
• • 6 buttermilk biscuits
• • 9 oz Country Ham, sliced
• • 2 cups milk
• • ½ cup heavy cream
• • ¼ tsp ground nutmeg
• • 11 large eggs, divided
• • Salt + pepper to taste
• • 1 tbsp white vinegar
• • Fresh chives, chopped
• • Herb pistou (See below)

There’s something about a deliciously savory brunch bake that feels a little extra special, and this Biscuit “Benedict” Bake has quickly turned into one of my favorite ways to bring that warm feeling to the table. It takes everything about a classic eggs Benedict and turns it into a Southern (and Callie’s) specialty: tender biscuits, salty country ham, and perfectly poached eggs. This go-to brunch recipe is transformed into a comforting, shareable casserole. The best part? I can do most of the prep the day before, which makes hosting brunch so much more relaxed and enjoyable.

I simply assemble the biscuits, ham, and custard the night before and let everything soak together in the fridge. By morning, all that’s left is to pop it in the oven and finish it off with those luscious poached eggs and a drizzle of fresh herb pistou. It’s a lifesaver when I’m planning a holiday spread, especially for Easter, when I’d rather spend time with family than rush around the kitchen.

When I serve this bake, I love rounding out the table with something sweet for balance like our iced blueberry biscuits or warm cinnamon biscuits. You can even add a little side of fruit salad for a zing of freshness. The combination of savory and sweet makes the whole meal feel thoughtful and complete, perfect for a laid-back brunch that still feels a little celebratory.

Instructions:

1. To make the casserole, begin by greasing a rectangular baking dish with unsalted butter.
2. Split the biscuits in half. Place the biscuit halves split-side up in one layer on the bottom of the baking dish. Place one piece of country ham on top of each biscuit, breaking up into smaller pieces if necessary.
3. Whisk together the milk, cream, nutmeg, salt & pepper, and 5 eggs in a medium bowl until well combined. Pour the custard over the top of the biscuits; cover with plastic wrap and refrigerate for 8 hours or up to overnight.
4. To bake the casserole, preheat the oven to 350ºF.
5. Remove the plastic wrap from the casserole dish and replace with foil. Bake for 30 minutes, then remove the foil and bake until the casserole is set and the biscuits and country ham have browned, about 30 more minutes.
6. For the optional herb pistou, crush fresh basil, garlic, and olive oil into a paste, optionally add grated Parmesan cheese. Feel free to add any other fresh herbs or spices that you desire or have on hand. Set aside for serving.
7. For the poached eggs, fill a large sauce pan with 2 quarts of water. Add the vinegar and bring to a steady simmer over medium-high heat.
8. Crack 6 eggs into small cups, ramekins, or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
9. Once the casserole is removed from the oven, place each poached egg over one of the biscuits and country ham. Drizzle with the pistou sauce and optionally add a sprinkle of fresh chives to garnish. Serve while still warm with extra sauce on the side. Enjoy!
   

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Buttermilk Biscuits

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