Country Style Eggs Benedict Recipes
COUNTRY STYLE EGGS BENEDICT
Eggs Benedict - poached eggs on Canadian Bacon and English Muffins, topped with Hollandaise Sauce and other tidbits - I love these! But my husband does not really like Hollandaise Sauce. So I made him a breakfast plate of "Country Style Eggs Benedict" this morning, and he was very happy.
Provided by Susan Feliciano
Categories Eggs
Time 35m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
- 2. Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
- 3. Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
- 4. Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.
SOUTHERN EGGS BENEDICT
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.
Provided by PJ991092
Categories Breakfast
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
- The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
- Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
- Pan fry the grit cakes in butter and oil until slightly brown.
- Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
- Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
- Pour Remoulade over stack and sprinkle with paprika.
Nutrition Facts : Calories 412.4, Fat 27.2, SaturatedFat 12.3, Cholesterol 258.6, Sodium 1149.5, Carbohydrate 21.4, Fiber 1.5, Sugar 0.6, Protein 20
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