Full Order Eggs Biscuits Benedict And Gravy Recipe
Make Full Order Eggs Biscuits Benedict And Gravy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Eggs
Biscuit Base
Gravy
Assembly
Method
Eggs
- 1
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Add the white vinegar. Crack the eggs into individual cups. Create a gentle whirlpool in the water and slip the eggs into the center. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
- 2
Season the Eggs
Sprinkle the poached eggs with salt and pepper to taste.
Biscuit Base
- 3
Prepare Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 4
Bake the Biscuits
Turn the dough onto a floured surface and gently knead it 3-4 times. Pat it down to about 1-inch thickness and cut out biscuits using a round cutter. Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.
Gravy
- 5
Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and crumbled, about 5-7 minutes. Drain excess fat if necessary.
- 6
Make the Gravy
Sprinkle the flour over the cooked sausage and stir for about 1 minute. Gradually whisk in the milk, ensuring there are no lumps. Cook until the gravy thickens, about 3-5 minutes. Season with salt and black pepper.
Assembly
- 7
Assemble the Dish
Split the biscuits in half and place on a serving plate. Top each biscuit half with a poached egg and pour the sausage gravy over the top. Garnish with fresh parsley.