Southern Style Bennie Recipe
Ham and two basted eggs topped with our handcrafted sausage gravy served with red skin potatoes.
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Ingredients
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For the Biscuits and Sausage Gravy
For the Basted Eggs
For the Red Skin Potatoes
For Assembly
Method
For the Biscuits and Sausage Gravy
- 1
Preheat Oven
Preheat your oven to 450°F (230°C).
- 2
Mix Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt.
- 3
Cut Butter
Cut in the butter until the mixture resembles coarse crumbs.
- 4
Add Milk
Stir in milk until just combined. Do not overmix.
- 5
Roll Out Dough
Turn the dough onto a floured surface and gently knead a few times. Roll out to about 1 inch thick.
- 6
Bake Biscuits
Cut into rounds and place on a baking sheet. Bake for 15-20 minutes until golden brown.
- 7
Cook Sausage
In a skillet over medium heat, cook the breakfast sausage until browned.
- 8
Make Roux
Sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes.
- 9
Prepare Gravy
Gradually add the milk, stirring constantly until thickened. Season with black pepper and red pepper flakes.
For the Basted Eggs
- 10
Melt Butter
In a non-stick skillet, melt the butter over medium-low heat.
- 11
- 12
For the Red Skin Potatoes
- 13
Prepare Potatoes
Wash the red skin potatoes and cut them into wedges.
- 14
Season Potatoes
In a large bowl, toss the potatoes with olive oil, garlic powder, salt, and black pepper.
- 15
Roast Potatoes
Spread the potatoes on a baking sheet and roast in the oven at 450°F (230°C) for 25-30 minutes or until golden and tender.