lily & Benny

A Southern take on Eggs Benedict featuring flaky White Lily biscuits, Big Green Egg–smoked bacon, perfectly poached eggs, and silky blender Hollandaise. Classic brunch flavors with a little smoke, a little Southern comfort, and plenty of buttery richness.

Serves

2 - 4

time

~ 1 hr

skill

6/10

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ingredients

White Lily Biscuits

  • 2 cups White Lily self-rising flour
  • 1 cup whole milk
  • 1 stick cold butter, diced

Smoked Bacon

  • 1 lb thick-cut bacon
  • Wooden skewers
  • Optional: SPG, cracked black pepper, or a light sprinkle of brown sugar

Poached Eggs

  • 4 large eggs
  • Water
  • 1–2 tsp white vinegar

Blender Hollandaise

  • 3 egg yolks
  • 1 tbsp fresh lemon juice, plus more to taste
  • 1 stick butter, melted and hot
  • Pinch of cayenne or a few dashes of hot sauce (optional)
  • Kosher salt
  • Freshly cracked black pepper

To Serve

  • Fresh fruit or your favorite breakfast side (watermelon pictured)

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directions

Bake the Biscuits

  1. Preheat the oven to 500°F.
  2. Cut the cold butter into the flour until the mixture resembles coarse crumbs.
  3. Stir in the milk until a soft, sticky dough forms.
  4. Divide into six portions and gently shape into rounds.
  5. Bake until golden brown and fluffy.
  6. Allow to cool slightly before splitting.

Smoke the Bacon

  1. Prepare the Big Green Egg for indirect cooking at 250–275°F.
  2. Weave each slice of bacon onto a wooden skewer in a loose ribbon pattern.
  3. Season lightly if desired.
  4. Smoke for 45–60 minutes, until rendered and lightly crisp.
  5. For additional color, finish over direct heat for 1–2 minutes.

Poach the Eggs

  1. Bring a pot of water to a gentle simmer.
  2. Add the white vinegar.
  3. Crack each egg into a small ramekin.
  4. Create a gentle whirlpool in the water and carefully slide in the eggs.
  5. Cook for 3–4 minutes, until the whites are set and the yolks remain runny.
  6. Remove with a slotted spoon and drain briefly on a paper towel.

Make the Hollandaise

  1. Add the egg yolks, lemon juice, and cayenne (if using) to a blender or food processor.
  2. Blend on low speed.
  3. Slowly drizzle in the hot melted butter until the sauce thickens and emulsifies.
  4. Season with kosher salt, black pepper, and additional lemon juice to taste.

Assemble Lily & Benny

  1. Split each biscuit in half.
  2. Top with smoked bacon.
  3. Add a poached egg.
  4. Spoon warm Hollandaise generously over the top.
  5. Serve immediately with fresh fruit or your favorite breakfast side.

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Tennessee Tastebuds Tip

Warm plates make a big difference with Eggs Benedict. They keep the Hollandaise silky and the poached eggs warm while you finish assembling the meal.

Kitchen Notes

Keep the poaching water at a gentle simmer—not a rolling boil—to help the egg whites stay together. If the Hollandaise becomes too thick, blend in a teaspoon of warm water at a time until it reaches a smooth, pourable consistency. Smoking the bacon instead of pan-frying adds a subtle layer of flavor that ties the entire dish together.

© 2026 Tennessee Tastebuds · Nathan Walker