Southern Benedict Recipe

Cooking Directions

1. 1

   Make the Biscuits

   Preheat the oven to 450°F (230°C). In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden.

2. 2

   Cook the Chicken

   Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Cook chicken for about 6-7 minutes on each side until cooked through. Remove from the skillet and let rest before slicing.

3. 3

   Prepare the Sausage Gravy

   In the same skillet, cook sausage over medium heat until browned. Add flour, stirring to combine. Gradually whisk in milk until the sauce thickens. Season with salt, pepper, and paprika to taste.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Cook for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

5. 5

   Roast the Tomatoes

   Slice the Roma tomatoes in half, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven at 450°F (230°C) for about 10-12 minutes until slightly caramelized.

6. 6

   Assemble the Dish

   To serve, split the biscuits in half, layer with fried chicken, top with a poached egg, and drizzle with sausage gravy. Serve with roasted tomatoes on the side and garnish with fresh parsley.