Jul 14 2026
Restaurants›Luke›Southern Breakfast Recipe

Southern Breakfast Recipe

Inspired by Luke
Time45m
Serves1

two eggs cooked any style, Benton’s bacon, housemade sausage, buttermilk biscuit, grits

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Ingredients

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Eggs & Garnish

Benton's Bacon & House Sausage

Buttermilk Biscuit

Grits

Method

Benton's Bacon & House Sausage

  1. 1

    Bake or pan-fry bacon

    Preheat oven to 400°F (200°C) if baking. Arrange 3 slices of Benton’s-style thick-cut smoked bacon on a rimmed baking sheet lined with foil (or use a cast-iron skillet). Bake 12–18 minutes until crisp to your preference. If pan-frying, heat a large skillet over medium, add bacon in a single layer and cook 4–6 minutes per side, turning, until crisp. Transfer bacon to a paper-towel-lined plate and keep warm.

  2. 2

    Cook sausage patties

    In the same skillet used for bacon (drain excess bacon fat leaving about 1 tsp, or add 1 tsp vegetable oil if using a clean pan), heat over medium. Add 2 house-made breakfast sausage patties and cook 4–5 minutes per side until internal temperature reaches 160°F (71°C) and they are deeply browned. Transfer to a plate and keep warm with bacon.

Grits

  1. 3

    Start grits

    While meats cook, bring 2 cups water and 0.5 tsp salt to a simmer in a medium saucepan over medium-high heat. Gradually whisk in 3/4 cup medium-ground grits to avoid lumps.

  2. 4

    Simmer

    Reduce heat to low and simmer, stirring frequently, until thick and creamy, 15–20 minutes (check package for exact timing). If grits thicken too much, stir in up to 1/4 cup additional water or milk to reach desired consistency.

  3. 5

    Finish

    Stir in 1 tbsp unsalted butter and 1/4 cup shredded sharp cheddar (if using). Taste and adjust salt. Keep warm on the lowest heat, covered, stirring occasionally.

Buttermilk Biscuit

  1. 6

    Dry mix

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda and 1/2 tsp salt.

  2. 7

    Cut in butter

    Cut 4 tbsp cold cubed butter into the flour with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter.

  3. 8

    Form biscuits

    Stir in 1/2 cup cold buttermilk just until a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness. Fold once and pat again to help layers. Use a 2.5-inch biscuit cutter to cut 2 biscuits (or one large).

  4. 9

    Bake

    Place biscuits on prepared sheet, brush tops with 1 tbsp heavy cream, and bake 12–15 minutes until golden brown and risen. Remove and keep warm until serving.

Eggs & Garnish

  1. 10

    Fry (sunny-side/over-easy) or scramble

    Decide egg style: fried (sunny-side or over-easy), scrambled, or poached. For fried/over-easy: heat a 8–10 inch nonstick skillet over medium and add 1 tbsp unsalted butter. When butter foams, crack 2 eggs into a small bowl and gently slide into skillet. Sprinkle with 1/8 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side, cook undisturbed 2–3 minutes until whites set but yolks are runny. For over-easy, cook 2 minutes then gently flip and cook 15–30 seconds more for runny yolks.

  2. 11

    Scramble option

    For scrambled: whisk eggs with a pinch of salt and pepper. Melt 1 tbsp butter in skillet over medium-low, pour eggs in, stir gently until soft curds form, remove immediately to avoid overcooking.

  3. 12

    Poach option

    For poached: bring a wide shallow pot of water to a gentle simmer with a splash of vinegar, create a gentle whirlpool and slip in each crack of egg; poach 3–4 minutes for runny yolks, lift with a slotted spoon and drain on paper towels.

  4. 13

    Finish eggs

    Garnish eggs with chopped chives if desired and keep warm briefly until plating.

Assembly & Serving

  1. 14

    Plate

    On each plate place a warm buttermilk biscuit split open. Spoon about 3/4 cup creamy grits beside the biscuit. Arrange 2 slices of Benton’s-style bacon and 2 house sausage patties next to the grits. Place the two eggs cooked to order on or beside the biscuit. If desired, spoon melted butter or reserved sausage drippings over biscuit halves.

  2. 15

    Serve

    Serve immediately while hot. Recommended accompaniments: hot sauce, extra butter, or jam for the biscuit.

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