Bubba’s Eggs Benedict Recipe

1. Par-cook potatoes: place diced potatoes in a pot, cover with cold water and 1/2 tsp salt; bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and pat dry on paper towels.

2. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add vegetable oil and 1 tablespoon butter until shimmering.

3. Add the drained, dried potatoes in a single layer (work in two batches if necessary). Cook without stirring for 3–4 minutes to form a golden crust, then stir and continue to cook, turning occasionally, about 8–10 minutes total until browned and crisp on the edges.

4. Add diced onion during the last 3–4 minutes of cooking so it softens and caramelizes. Season with 1 tsp kosher salt, 1/2 tsp black pepper and smoked paprika if using. Transfer potatoes to a warm plate and keep skillet available for finishing.

5. If using store-bought or leftover biscuit, split and warm it: place split biscuit, cut-side up, in the hot oven (375°F / 190°C) for 5–7 minutes or toast cut-side down in the cast-iron skillet for 2–3 minutes until golden.

6. Cook the bacon or sausage: if not already cooked, cook bacon in the skillet over medium heat until crisp, about 6–8 minutes, turning once; drain on paper towels. For sausage patties, cook 3–4 minutes per side until nicely browned and cooked through. Reserve 1–2 tablespoons of bacon drippings in the skillet for the gravy (if you used bacon).

7. In a medium saucepan or use the same skillet with reserved drippings, melt 2 tablespoons butter (or heat bacon drippings) over medium heat. Sprinkle in 2 tablespoons flour and whisk constantly, cooking 1–2 minutes until it turns a pale golden roux and loses its raw flour smell.

8. Gradually whisk in 1 1/2 cups whole milk until smooth. Bring to a gentle simmer, whisking often, until the gravy thickens, 3–5 minutes.

9. If gravy becomes too thick, whisk in up to 2 tablespoons chicken broth or additional milk to reach a pourable consistency. Season with 3/4 tsp kosher salt and 3/4 tsp freshly ground white pepper. Taste and adjust seasoning; add black pepper if desired. Keep warm on very low heat, stirring occasionally.

10. Heat a small nonstick skillet or the cleaned cast iron over medium-low heat. Add 1 tablespoon butter and 1/2 teaspoon neutral oil—this combination helps prevent burning and promotes even frying.

11. Crack 2 large eggs into the pan, spacing them slightly apart. Cook undisturbed until whites are set but yolks remain runny, about 3–4 minutes for sunny-side-up. For over-easy, cook 2–3 minutes then gently flip and cook 10–20 seconds. Season with 1/4 tsp kosher salt and black pepper to taste.

12. Remove eggs carefully with a spatula and keep warm.

13. Warm the cast-iron skillet briefly in a low oven or on the stovetop so the dish is served hot.

14. Spread the bed of home fries in the center of the skillet (or in one large skillet for family style). Place the warmed split biscuit on top of the home fries.

15. Arrange bacon slices (or sausage patty) over the biscuit halves.

16. Gently place the fried eggs on top of the meat-topped biscuit.

17. Ladle the warm white pepper gravy generously over the eggs, biscuit and a bit over the home fries so everything is coated.

18. Garnish with chopped fresh parsley and offer hot sauce on the side. Serve immediately in the cast-iron skillet so the dish stays hot.