Country Benedict Recipe
Homemade buttery biscuit topped with poached eggs, pork sausage links, and caramelized onions; topped with sausage gravy
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Ingredients
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Biscuit
Toppings
Sausage Gravy
Method
Biscuit
- 1
Prepare the Biscuit Dough
Gradually stir in the milk until the dough comes together.
- 2
Bake the Biscuits
Preheat your oven to 425°F (220°C). On a floured surface, turn the dough out and gently knead it a few times. Pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter and place them on a baking sheet.
- 3
Bake
Bake the biscuits for 12-15 minutes or until golden brown. Remove from oven and set aside.
Toppings
- 4
- 5
- 6
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack the eggs into a small bowl, then slide them into the water one at a time. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
Sausage Gravy
- 7
Make the Gravy
In the same skillet used for the sausage, crumble the pork sausage and cook until browned. Sprinkle flour over the sausage and stir to combine. Cook for 1-2 minutes.
- 8
Add Milk and Season
Gradually whisk in the milk, stirring continuously until the gravy thickens. Season with black pepper and salt to taste.