Hg Signature Benny Recipe
Two poached eggs on buttermilk biscuits with sausage gravy and baked herb hash browns.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hash Browns
Grate the potatoes and rinse them under cold water. Squeeze out the excess moisture using a clean kitchen towel. In a skillet, heat olive oil over medium heat. Add the grated potatoes, season with salt and pepper, and cook until golden brown and crispy on both sides. Add fresh herbs during the last minute of cooking.
- 2
Make the Sausage Gravy
In a large skillet, cook the breakfast sausage over medium heat until browned. Remove the sausage and set aside. In the same skillet, melt butter and whisk in flour to create a roux. Slowly add milk while whisking until the mixture thickens. Stir in the cooked sausage and season with salt and pepper.
- 3
Poach the Eggs
Fill a pan with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes for a runny yolk or longer if desired. Remove with a slotted spoon.
- 4
Assemble the Benny
Split the buttermilk biscuits in half. Place the bottom half on a plate, top with sausage gravy, then add the poached egg on top. Finally, top with the other half of the biscuit and serve with baked herb hash browns on the side.