Country Style Eggs Benedict Recipe

Country Style Eggs Benedict

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving (1 of 4 servings): Calories 944, Total Fat 82g, Saturated Fat 38g, Carbohydrates 20g, Dietary Fiber 0g, Sugar 11g, Protein 33g, Cholesterol 347mg, Sodium 1646mg
• Total Time: 1 hr 20 min
• Active Time: 55 min

Sausage Gravy:

• 1 pound bulk breakfast sausage
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Eggs:

• 4 Buttermilk Biscuits (see recipe below)
• 4 slices American cheese
• 4 hash brown patties, cooked according to package directions
• 4 fried eggs
• Chopped fresh chives for garnish

Buttermilk Biscuits:

• Nonstick cooking spray for baking sheet
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 12 tablespoons (1 1/2 sticks) unsalted butter: 1 stick cubed and chilled, 1/2 stick at room temperature
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 1 cup buttermilk

Instructions:

1. Preheat oven to 350F.
2. Sausage gravy: In a large skillet over medium heat, cook sausage, breaking it apart with a wooden spoon, until fully cooked (8 to 10 minutes). Stir in the flour and cook about 2 minutes over medium-low heat. Gradually whisk in the milk and cook until the sauce thickens. Season with salt and pepper.
3. Eggs: Slice each biscuit in half and arrange the bottoms on a baking sheet. Place one slice of American cheese on each bottom half, then bake until the cheese melts, about 5 to 8 minutes. Top each with a cooked hash brown patty, a generous spoonful of sausage gravy, a fried egg, and chopped chives. Finish by placing the biscuit top halves over everything and serve warm.

Buttermilk Biscuits Recipe:

Yield: 12 biscuits

1. Heat oven to 400F and grease a baking sheet.
2. In a large bowl, combine the flour with the chilled cubed butter. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Add baking powder, salt, sugar, and baking soda. Make a well in the center and pour in the buttermilk. Stir with a fork until the dough just begins to form a ball (dough will be slightly dry).
3. Flour a clean work surface and your hands, and dust a rolling pin with flour. Turn dough out onto the surface and knead gently for 1 to 2 minutes, folding it over itself. Roll dough to about 1/2-inch thickness. Using a floured 3-inch biscuit cutter or glass rim, cut out biscuits. Re-roll scraps and cut more biscuits until dough is used up.
4. Arrange biscuits on the prepared baking sheet and bake until tops are golden, 10 to 12 minutes. While still warm, brush tops with the remaining butter.