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We’ve all seen it on a menu…eggs benedict. Sounds way more intimidating than a stack of pancakes or 2 scrambled eggs with a side of bacon, right? Well guess what, it may sound super fancy, and trust me, hollandaise is a tricky sauce to master, so I am going to simplify it! Let’s make it Southern! This country style Benedict is only a Benedict in name. We are revamping it completely! Hollandaise? No, let’s use white gravy. English muffin? Forget it, we have buttermilk biscuits. Those tweaks, plus a few more fun surprises take a French classic and make it into the most comforting, down South breakfast you can have!
The Perfect Poached Egg
The key to any Benedict is a perfectly poached egg. And by perfectly poached I mean firm whites and an obey gooey, runny yolk. If the yolk is firm, it’s just a boiled egg, and that is no fun! The first step is to get the water just right. Start by bringing a saucepot 3/4 full of water to a boil. Add in 1-2 tbsp of white vinegar, as this helps the whites
Once it reached a rolling boil, drop the heat down to a low setting, and wait for the water to return to a minimal simmer (no rolling bubbles).At this point, use the back of a spoon to stir the water to create a spiral vortex in the pot. Crack one egg into a small bowl or ramekin to ensure no shell is in the eggs. Carefully drop the egg into the center spiraling water. Repeat with 2-3 more eggs, careful not to overcrowd the pot.
Allow the eggs to sit in the water for 3-4 minutes, or until the whites are set but the yolk is still soft to the touch. Remove the eggs from the pot with a slotted spoon and place them on a place lined with paper towels to drain. Repeat this process until you have cooked 8 eggs (or as many servings as you plan on making).
Country Style Benedict
Now that you know how to make a perfectly poached egg, it’s time to assemble the perfect country style Benedict. There are several components, but luckily they are all really simple (with a few shortcuts) and can be prepared at the same time as you poach your eggs. The first component, the base, is a fluffy buttermilk. And despite the fact that I have several go-to biscuit recipes, this morning, I do not have the energy to make them from scratch! Go ahead and reach in the fridge and pull out that grab that can of 8 ready-to-bake buttermilk biscuits.
Cook the biscuits according to package directions at 375 for about 15 minutes or until golden brown. While the biscuits cook, divide 1 16 oz package of breakfast sausage into 8 2oz patties and cook in a skillet over medium high heat for 3-4 minutes per side. Remove the sausage from the pan, and in the same skillet, divide about 2 cups of shredded hash browns into 8 1/4 cup piles. Press down and sear for 4-5 minutes per side or until golden brown.
The final component is the gravy. Sure you can make a roux and make it from scratch…OR you can use this simple and easy gravy mix. Prepare it according to package directions and in less than 3 minutes you can have a delicious black pepper gravy!
Some Assembly Required
Now let’s assemble! Split a biscuit in half, laying the halves side by side. Place one hash brown patty on top , followed by a sausage patty. Place a poached egg on top, and smother the tower with heaping tablespoons of gravy. Repeat with remaining biscuits, and serve immediately. If you are feeling extra hungry, feel free to double up, placing 2 patties, two hash browns, and 2 eggs on a split biscuit! No matter how you stack it, just make sure to smother that pile with the gravy and enjoy. Country style Benedict may not be as fancy and complicated as the original, but it sure is just as good!
Want More Easy Breakfast Recipes?
- Stuffed Breakfast Bombs
- Strawberries And Cream French Toast
- Pita Breakfast Pizza
- Steak Egg And Cheese Burrito
- French Toast Sliders
- Breakfast Taquitos
- Egg White Grill Sandwich
Country Style Benedict
Ingredients
- 16.3 oz can of buttermilk biscuits 8 biscuits
- 16 oz breakfast sausage
- 2 cups frozen shredded hash browns
- 8 large eggs
- 1 tbsp white vinegar
- 2.75 oz pouch peppered or country gravy mix
Instructions
- Preheat the oven to 375°
- Place the biscuits on a baking sheet and cook according to package directions, about 11-15 minutes or until golden brown
- While the biscuits are cooking, form the sausage into 8 patties and sear in a skilled over medium high heat for 3-4 minutes per side, or until cooked through.
- Remove the sausage from the skillet, and 8 ¼-cup piles of hash browns in the same skillet. Press down with a spatula and sear on each side for 4-5 minutes, or until golden brown. Remove from heat and sprinkle with a touch of salt.
- While the sausage and hash browns cook, bring a saucepot 3/4 full of water and vinegar to a boil. Once boiling, drop the heat down to a low setting, and wait for the water to return to a minimal simmer (no rolling bubbles).
- Use the back of a wooden or large spoon to stir the water in the pot clockwise.
- Crack an egg into a small bowl or ramekin, to ensure no shell pieces are in the egg. Gently pour the egg into the center of the spinning water. Repeat with 2-3 more eggs.
- Allow the eggs to sit for 3-4 minutes or until the whites are set and the yolk is still soft to the touch.
- Remove the eggs from the water with a slotted spoon onto a plate lined with paper towels. Repeat with remaining eggs.
- Mix the gravy according to package directions (mix with 1 cup of cool water and add to 1½ cups of boiling water, allow to cool)
- TO ASSEMBLE: Split a biscuit in half, laying the halves side by side. Place one hash brown patty on top , followed by a sausage patty. Place a poached egg on top, and smother the tower with heaping tablespoons of gravy. Repeat with remaining biscuits, and serve immediately.
