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Southern Eggs Benedict Yield: 24 (2-egg) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Spicy breakfast sausage | 2 lb. | - | ||||
| All-purpose flour | 7- to 8 oz. | 1-1/2 cups | ||||
| Nonfat (skim) milk | 64 oz. | 2 qt. | ||||
| Salt and pepper, if desired | - | To taste | ||||
| Eggs | - | 48 Large | ||||
| Prepared buttermilk biscuits, warmed and split | - | 24 large (3 in./ 2 oz. ea.) | ||||
| Country or Honey Ham slices | - | 24 (1.5 oz.) slices |
- DIRECTIONS
- » Prepare gravy. Brown and crumble sausage in nonstick skillet until fully cooked; do not drain. Stir in flour and cook until golden brown.
- » Slowly stir milk into sausage. Continue cooking, stirring occasionally, until gravy thickens and bubbles; continue cooking 2 to 3 minutes, stirring occasionally. Season with salt and pepper, if desired. Keep warm, covered.
- » Fry two eggs over easy (or eggs can be poached) for each serving.
- » For each serving: Portion 2 halves of a biscuit on plate. Top with 1 slice of ham and 2 eggs.
- » Ladle 1/4 to 1/3 cup gravy over eggs. Serve immediately.
Note: Eggs should be cooked until whites are completely set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).