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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Blue Ridge Eggs Benedict Recipe

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This recipe for Blue Ridge Eggs Benedict is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package large-size refrigerated biscuits
1 lb cured country ham
2-3 ripe tomatoes, cut into 16 slices
1 package powdered sausage gravy mix
1 tsp lemon zest
1 tsp pepper
¼ tsp worcestershire sauce
3 egg yolks
8 eggs
2 tsp white vinegar
fresh fruit, for serving
Directions:
Directions:
Prepare the biscuits according to the package instructions. Keep warm. Heat the ham in a skillet and divide into 16 pieces. In a small sauce pot, make the gravy according to the package instructions. While hot, stir in the zest, worcestershire sauce, and pepper. Whisk in the egg yolks constantly for 1 minute, so the eggs incorporate without creating lumps. Keep warm. Fill a 6-quart sauce pot with water and bring to just below a simmer over medium-high heat. Add the vinegar to the water. One by one, crack and egg into a small dish and gently slide it into the water, cooking only 3-4 eggs at a time. Use a slotted spoon to help form the eggs as they cook. Once they reach your desired doneness, remove to a shallow pan. On a serving plate, split the biscuits in half. Place a tomato and a ham slice on each half, followed by a poached egg. Spoon some of the gravy over the 8 completed stacks. Serve with fresh fruit.
Personal Notes:
Personal Notes:
Adding vinegar to the simmering water helps keep the egg whites together while the yolks are cooking.

 

 

 

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