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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 gt. |
| Salt and pepper, if desired |
- |
To taste |
| Eggs |
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48 Large |
| Prepared buttermilk biscuits, warmed and split |
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24 large (3 in./ 2 oz. ea.) |
| Country or Honey Ham slices |
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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).
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