Southern eggs Benedict is a a down home version of Eggs Benedict. This country style eggs Benedict is made with sausage and country biscuits. And makes a super delicious dish for breakfast or brunch.
This southern eggs Benedict is now all time my favorite breakfast. Having southern roots I do like a fluffy biscuit and a homemade sausage patty. Oh yum yum yum! But usually southerners (or us Texans) serve this combo covered with a country gravy with fried eggs on the side.
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But today we put our country spin on the all time favorite brunch dish, Eggs Benedict. We topped a biscuit with a breakfast sausage patty and a poached egg, then drizzled it with a homemade hollandaise sauce. This country style eggs Benedict is totally a fan favorite and not sure why hollandaise sauce is not on every southern table. Hollandaise sauce that consists of rich egg yolks and over the top amount of melted butter. with a dash of lemon juice to help the egg yolks absorb the butter. I mean how much more Southern can that combo be? But Hollandaise sauce originated in France and is usually paired with eggs, beef, poached fish, grilled seafood, and vegetables like asparagus, artichokes and broccoli. The appeal of this rich sauce lies in its silken texture, buttery taste, and is both light and lively. But today we totally adopted it for this Country Eggs Benedict.
Southern Eggs Benedict Recipe:
Ingredients:
- 6 homestyle biscuits
- 1 pound of ground fresh breakfast sausage
- 6 eggs
- 4 egg yolks
- ½ cup of hot melted butter
- 1 Tablespoon lemon juice
- Sprinkle of Paprika
Equipment Needed:
- Large Skillet
- Egg Poacher
- Blender
How to make Eggs Benedict with sausage and biscuits:
Divide the ground breakfast sauce into 6 equal pieces and shape into patties. Heat a large skillet over medium heat and place the patties into the skillet.
Cook until brown on both sides flipping them as needed. When the patties are done (internal temp 160°F) remove from skillet and keep warm on a paper towel lined plate.
While sausage is cooking, bake biscuits according to package directions or recipe instructions if making homemade. Remove from oven and set aside to keep warm.
Fill the egg poacher halfway with water and heat to boiling without the egg cups. While water is heating spray egg poacher cups with non-stick cooking spray and crack an egg into each cup.
When water comes to a boil, place the cups with the eggs into the pan and reduce heat to medium high. Cover with lid and start timer for 4 minutes. After timer goes off (4 minutes) remove from pan immediately.
How to make the Hollandaise Sauce:
Pour into a small pitcher or measuring cup and keep warm while you are assembling your southern eggs Benedict.
How to assemble Southern Benedict:
Slice each biscuit in half and place a sausage patty on each biscuit.
When eggs are done, remove from pan and place an egg on top of each sausage biscuit.
Ladle the hollandaise sauce over the eggs generosity.
Sprinkle with your choice of paprika or cayenne pepper. Serve immediately!
Other Breakfast Recipes:
- Eggs Benedict in 20 minutes
- Potato Hash with Spinach and Eggs
- Overnight Breakfast Casserole
- Biscuits and Gravy Breakfast Casserole
Don’t forget to save this Southern Eggs Benedict to Pinterest for later
Southern Eggs Benedict
Equipment
Ingredients
- 6 homestyle biscuits
- 1 pound ground fresh breakfast sausage
- 6 eggs
- 4 egg yolks
- ½ cup hot melted butter
- 1 Tablespoon lemon juice
- Sprinkle Paprika
Instructions
To Prep
- Divide the ground breakfast sauce into 6 equal pieces and shape into patties. Heat a large skillet over medium heat and place the patties into the skillet
- Cook until brown on both sides flipping them as needed. When the patties are done (internal temp 160°F) remove from skillet and keep warm on a paper towel lined plate.
- While sausage is cooking, bake biscuits according to package directions or recipe instructions if making homemade. Remove from oven and set aside to keep warm.
- Fill the egg poacher halfway with water and heat to boiling without the egg cups. While water is heating spray egg poacher cups with non-stick cooking spray and crack an egg into each cup.
- Fill the egg poacher halfway with water and heat to boiling without the egg cups. While water is heating spray egg poacher cups with non-stick cooking spray and crack an egg into each cup.
Hollandaise Sauce Instructions:
- While eggs are cooking Separate 4 egg yolks from the egg whites. Add the egg yolks into a small blender.
- Melt the butter microwave-safe dish in the microwave until bubbling. Be careful not to over-cook. Turn the blender on low and as the yolks combine, slowly pour the hot melted butter over the egg yolks. And immediately add lemon juice and blend until thickened.
- Pour into a small pitcher or measuring cup and keep warm while you are assembling your southern eggs Benedict.
Assemble Southern Eggs Benedict
- Slice each biscuit in half and place a sausage patty on bottom half of each biscuit.
- When eggs are done, remove from pan and place an egg on top of each sausage biscuit.
- Ladle the hollandaise sauce over the eggs generosity.
- Sprinkle with your choice of paprika or cayenne pepper. Serve immediately!
Nutrition
