Southern Benny Recipe

Warm and butter

Split brioche buns or biscuits in half and place cut side up on a baking sheet. Toast under a broiler or in a 375°F (190°C) oven for 4–6 minutes until lightly golden. Meanwhile, melt 2 tablespoons butter. Brush melted butter over the toasted cut surfaces and keep warm.

In a medium nonstick skillet over medium heat, add the ham slices (8 oz total). Sear for about 1–2 minutes per side until warmed through and edges start to caramelize. If using cheddar, place a slice on each warmed ham slice in the last 30 seconds to let it soften. Remove to a plate and keep warm. If using spinach or arugula, briefly wilt in the ham pan for 20–30 seconds and set aside.

Prepare poaching water

Fill a medium saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer. Add 1 teaspoon white vinegar to the water (this helps the eggs hold shape). Crack each egg into a small ramekin or cup.

Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach for 3–3½ minutes for a runny yolk or 4–5 minutes for more set yolks. Remove with a slotted spoon, drain briefly on paper towel, and keep warm. Repeat for remaining eggs.

Make roux

In a medium saucepan over medium heat, melt 4 tablespoons butter. Sprinkle in 3 tablespoons all-purpose flour and whisk constantly to form a roux. Cook 1–2 minutes until the roux is bubbly and pale golden (do not brown).

Add milk

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Bring mixture to a gentle simmer, whisking frequently until it begins to thicken, about 3–5 minutes.

Stir in 1 ounce Bear Creek-style gravy mix (or equivalent sausage gravy mix), 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon kosher salt. Continue to simmer gently for 2–3 minutes, tasting and adjusting seasoning. If sauce is too thick, thin with 1–2 tablespoons more milk until it reaches a smooth, pourable consistency similar to classic Bear Creek-style gravy.

Base layer

Place the bottom half of each toasted brioche bun or biscuit on individual plates. If using greens, divide and layer a small handful on each bottom half. Lay a warmed ham slice (with melted cheddar, if used) atop the greens.

Finish

Set a poached egg on top of each ham slice. Spoon 3–4 tablespoons of the warm Bear Creek-style southern sauce over each egg and allow some sauce to cascade down the sides. Sprinkle each portion with a pinch of smoked paprika and 1/2 teaspoon chopped chives or parsley.

Top with the other half of the bun if desired or serve open-faced. Serve immediately so the eggs remain runny and the sauce is warm.