Kid-Friendly: Eggs Benedict on Biscuits

Ingredients:

Buns

• 2 cups premium flour
• 3 tbsp chopped fresh chives, plus extra for serving
• 1 tbsp baking powder
• 1 tbsp. sugar
• 1.5 tsp coarse salt + extra for sprinkling
• 170 g goat cheese, crumbled
• 1 cup heavy cream + extra for greasing

Quick Hollandaise Sauce

• 0.5 cup mayonnaise
• 1 tbsp. freshly squeezed lemon juice
• 1/8 tsp paprika
• 8 slices Canadian bacon
• 8 large eggs
• Special equipment: round cookie cutter with a diameter of 6 cm.

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 220°C.
2. Buns:
   
   In a large bowl, combine the flour, chives, baking powder, sugar, and salt. Add the goat cheese and mix with your hands, breaking the cheese into pea-sized pieces. Add the cream and use a wooden spoon to knead the dough. Let the dough rest for 5 minutes.
3. Roll the dough into a circle just under 1 cm thick. Using a 6 cm round cookie cutter, cut out 8 circles and arrange them on the prepared baking sheet, spacing them 5 cm apart. Brush the dough circles with cream and sprinkle with a pinch of salt.
4. Bake the buns until golden brown, 16-18 minutes. Transfer to a wire rack and let cool. When the buns are cool enough, split them in half. Place 2 bottom halves on each of 4 plates.
5. Quick Hollandaise Sauce:
   
   In a small bowl, combine mayonnaise, lemon juice, paprika, and 1 tablespoon water. Season with salt and pepper to taste; set aside. Heat a large nonstick skillet over medium-high heat. Fry the Canadian bacon, a few slices at a time, until golden brown, 3-4 minutes per side. Place 1 slice of Canadian bacon on the bottom half of each bun, folding it in half as needed.
6. Fill a wide saucepan with about 5 cm of water and bring to a very gentle simmer. Crack the eggs into the water, spacing them apart. Cover the pan with a lid and turn off the heat. After 2-3 minutes, the whites should be set and the yolks should remain soft.
7. Remove the eggs with a slotted spoon and place them on top of slices of Canadian bacon. Drizzle with hollandaise sauce, sprinkle with chives, and top with the top halves of the buns.