Redeye Benedict Recipe

Make biscuit dough

Preheat oven to 425°F (220°C). Whisk together 2.5 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tsp salt and 1 tsp sugar in a large bowl. Cut 0.5 cup cold butter into small cubes and work into the flour with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits.

Pour 1 cup cold buttermilk into the flour mixture and stir gently until just combined; do not overwork. If dough is too dry, add up to 2 tablespoons more buttermilk. Turn dough onto a lightly floured surface, pat to about 1-inch thickness and fold once for flaky layers. Use a 2.5-inch biscuit cutter to cut 6–8 biscuits; re-roll scraps once and cut additional biscuits.

Place biscuits on a parchment-lined baking sheet, brush tops lightly with a little buttermilk (optional) and bake 12–15 minutes until golden brown. Remove and keep warm.

Form and cook sausage patties

While biscuits bake, combine 1 lb ground pork with 0.75 tsp salt, 0.5 tsp black pepper, 0.5 tsp dried sage and 0.25 tsp red pepper flakes (optional). Divide into four equal portions and shape into flat patties slightly larger than the biscuits (about 4 inches).

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook patties 3–4 minutes per side until browned and cooked through (internal temp 160°F / 71°C). Transfer patties to a plate and reserve drippings in skillet for the gravy. Keep patties warm.

If there is more than about 1 tbsp fat in the skillet, spoon off excess leaving roughly 1 tbsp of drippings; add 2 tbsp unsalted butter and melt over medium heat. Whisk in 3 tbsp flour and cook 1–2 minutes until the raw flour smell cooks out and the roux is golden.

Slowly whisk in 2 cups milk, making sure to break up any lumps. Bring to a gentle simmer and cook 3–5 minutes until thickened to gravy consistency. Stir in 1 tsp salt and 0.75 tsp coarse black pepper. If gravy is too thick, thin with up to 2–4 tbsp milk. Stir in 1 tbsp reserved sausage drippings for flavor.

Return cooked sausage patties to the skillet briefly to warm through in the gravy, spooning gravy over them; keep on very low heat until assembly.

While sausages cook and gravy simmers, par-cook 1 lb potatoes: wash and dice into 1/2–3/4-inch cubes (leave skins on if desired). Place in a pot of cold salted water, bring to a simmer and cook 5 minutes to just tender but not falling apart. Drain and pat dry.

Heat 2 tbsp vegetable oil in a separate large skillet over medium-high heat. Add diced potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir or flip and add 1/2 diced yellow onion and 1/2 diced green bell pepper (if using). Season with 0.5 tsp paprika, 0.5 tsp garlic powder, 0.75 tsp salt and 0.5 tsp black pepper.

Cook, stirring occasionally, until potatoes are golden and crisp on edges, about 8–10 minutes total. Reduce heat if browning too quickly. Keep warm until plating.

Fill a wide shallow saucepan with 3–4 inches of water. Add 1 tsp white vinegar and 0.5 tsp salt and bring to a gentle simmer (small bubbles, not a rolling boil).

Crack 1 egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip the egg into the center. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs (poach two at a time if pan size allows).

Keep poached eggs in a bowl of warm water for up to 5 minutes before serving, then drain and pat gently.

Split biscuits in half and place 1 biscuit bottom on each plate. Top each with a warm sausage patty (two plates = two patties each if serving 2).

Spoon a generous amount of sausage gravy over the patties and biscuits, then carefully set two poached eggs (per serving) over the top of the gravy-covered patties.

Arrange a portion of home fries beside the biscuit-stack. Season eggs and potatoes with a pinch of black pepper and sprinkle 1 tbsp chopped chives or parsley over the top. Serve immediately with hot sauce on the side if desired.