Country Benedict Recipe

Directions for Making Country Benedict

1. 1

   Prepare the Sausage Gravy

   In a skillet over medium heat, cook the breakfast sausage until browned. Remove excess fat, leaving about 2 tablespoons in the skillet.

2. 2

   Sprinkle the flour over the sausage and stir to combine. Cook for about 1 minute.

3. 3

   Gradually whisk in the milk, stirring constantly until the mixture thickens. Season with salt and black pepper. Set aside.

4. 4

   Make the Biscuits

   Preheat the oven to 425°F (220°C). In a bowl, combine flour, baking powder, and salt.

5. 5

   Cut in the butter until the mixture resembles coarse crumbs. Stir in the water just until combined.

6. 6

   Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thickness and cut into rounds.

7. 7

   Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.

8. 8

   Poach the Eggs

   Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide into the simmering water.

9. 9

   Poach for about 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.

10. 10

    Assemble the Country Benedict

    Split the biscuits in half and place the bottom half on a plate.

11. 11

    Top each biscuit half with a sausage patty, followed by a poached egg. Generously spoon the sausage gravy over the top and serve immediately.