WEEKDAYS 1e|12c|p

Southern Eggs Benedict

Chef Roblé Ali
Servings: 6
30 to 45 min

Put a Southern spin on a classic brunch item for a meal you won't soon forget.

  • Ingredients
  • step-by-step directions
Southern Eggs Benedict
  • 6 biscuits
  • 4 ounces shredded aged cheddar cheese
  • 2 tablespoons chopped chives
  • 12 slices aged cheddar cheese (cut into triangles)
  • 1 pound chicken sausage (removed from casing)
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • salt & freshly cracked black pepper
  • 6 large eggs
  • 1/4 cup fresh parsley (chopped)
  • hot sauce (optional)
  • NOTE: Mix cheddar and chives into biscuit batter before turning out dough. Bake according to biscuit recipe.
  • Preheat oven to broil.
  • Slice the biscuits in half and open so the cut sides are facing up. Place onto a baking sheet and top each half with a piece of cheese. Place in the oven to melt slightly.
  • In a large sauté pan, cook sausage in a few tablespoons of olive oil over medium heat. Break up the sausage into small pieces and cook until crispy and golden brown. Drain off excess fat, leaving 3 tablespoons. Sprinkle in the flour and stir to combine. Slowly add the chicken stock and whisk into the mixture. Cook for 3-5 minutes or until slightly thickened. Reduce heat to medium-low and stir in the cream. Cook for 1-2 minutes and season to taste.
  • Bring a medium pot of water to a boil then reduce to a gentle simmer. Crack each egg into a small bowl. Gently place 1 egg at a time in to the water to poach. Cook for 3 minutes. Carefully remove with a slotted spoon and blot off water with a clean kitchen towel. Repeat with remaining eggs.
  • Place two biscuit halves on each plate and top each with a poached egg. Cover in sausage gravy and garnish with parsley and hot sauce. Serve warm.

    - Reheat poached eggs in a bowl of warm water for 1-2 minutes.
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