Southern Eggs Benedict
Classic Eggs Benedict gets a delicious down-home makeover! This Southern twist swaps the English muffin for fluffy homestyle biscuits and Canadian bacon for savory breakfast sausage patties, then tops it all with a perfectly poached egg and a rich, buttery hollandaise sauce. It’s the ultimate comfort-food brunch dish—easy enough for weekend mornings and impressive enough for guests.
Southern Eggs Benedict is a down-home twist on the classic Eggs Benedict. This country-style version is made with fluffy homemade biscuits and savory sausage patties, then topped with a perfectly poached egg and rich hollandaise sauce.
It’s a super delicious dish for breakfast or brunch — perfect for anyone craving a true taste of the South with their eggs! 🇺🇸🍳This has quickly become my all-time favorite breakfast. With my Southern roots, I love the combination of a fluffy biscuit and a homemade sausage patty. Oh yum! While Southerners (especially us Texans) usually serve biscuits and sausage covered in creamy country gravy with fried eggs on the side, this elevated version with hollandaise is pure comfort food heaven.
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Today, we’re putting a true country spin on the all-time favorite brunch dish — Eggs Benedict. We start with a warm, fluffy biscuit topped with a juicy breakfast sausage patty, a perfectly poached egg, and then drizzle it all with a rich, homemade hollandaise sauce. This Southern-style Eggs Benedict has quickly become a fan favorite in our house. I’m still not sure why hollandaise isn’t on every Southern table!
Made with silky egg yolks, plenty of melted butter, and a bright splash of lemon juice, hollandaise is pure comfort in sauce form. I mean, how much more Southern can you get than buttery biscuits, sausage, and eggs?
Even though hollandaise sauce originated in France and is classically paired with poached fish, beef, grilled seafood, or vegetables like asparagus and broccoli, we’ve happily adopted it for this country twist. Its silken texture and lively, buttery flavor make it absolutely irresistible.
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
🥣 Recipe Tips
1. Perfect Poached Eggs Every Time
- Using an egg poacher makes this recipe beginner-friendly, but timing is everything.
- Stick to the 4-minute cook time on medium-high heat after placing the cups in the boiling water.
- Remove the eggs immediately to keep the yolks runny and creamy. If you prefer a firmer yolk, add 30–60 seconds.
- Pro tip: Spray the cups generously with non-stick spray and crack the eggs carefully to avoid breaking the yolks.
2. Hollandaise Sauce Success
- The key to a silky, lump-free hollandaise is temperature and speed.
- Make sure your melted butter is hot but not browned, and pour it in a slow, steady stream while the blender runs on low.
- Add the lemon juice right after the butter — it helps the sauce emulsify and brightens the flavor.
- If the sauce thickens or separates while waiting, whisk in a tiny splash of warm water to bring it back to life.
3. Keep Everything Warm for the Best Presentation
- This dish is best served right away while the hollandaise is silky and the biscuits are fluffy.
- Keep the cooked sausage patties and baked biscuits warm in a low oven (around 200°F) on a paper towel-lined plate or baking sheet.
- Have your hollandaise in a small pitcher and the poached eggs ready to assemble quickly so everything stays hot and delicious when you ladle on that generous drizzle of sauce.
These tips will help readers avoid common pitfalls and enjoy restaurant-quality results at home!
How to make Eggs Benedict with sausage and biscuits:
- Divide the ground breakfast sausage into 6 equal portions and shape them into patties.
- Heat a large skillet over medium heat and add the sausage patties.
- Cook the patties until they are nicely browned on both sides, flipping as needed.
- Once they reach an internal temperature of 160°F, remove them from the skillet and place on a paper towel-lined plate to keep warm.
- While the sausage patties are cooking, bake the biscuits according to the package directions (or your favorite homemade recipe).
- Once they’re golden, remove them from the oven and set aside to keep warm.
- Fill the egg poacher halfway with water and bring it to a boil (without the egg cups inserted).
- While the water is heating, spray the egg poacher cups with non-stick cooking spray and crack one egg into each cup.
- When the water comes to a boil, carefully place the egg cups into the pan, reduce the heat to medium-high, cover with the lid, and set your timer for 4 minutes.
- Once the timer goes off, immediately remove the egg cups from the pan.
How to make the Hollandaise Sauce:
While the eggs are poaching, separate 4 egg yolks from the whites.
- To do this, crack each egg on the edge of a small bowl and gently pull the shell apart over the bowl.
- Let the egg white slip into the bowl while carefully passing the yolk back and forth between the two shell halves.
- Once most of the white has dropped into the bowl, drop the yolk into a separate small bowl or directly into your blender.
- Repeat with the remaining 3 eggs. Be careful not to break the yolks — any stray egg white can prevent the hollandaise sauce from thickening properly.
- Add the egg yolks to a small blender (or a narrow jar if using an immersion blender).
- Melt the butter in a microwave-safe dish until it’s hot and bubbling, being careful not to overheat or brown it.
- With the blender running on low speed, slowly pour the hot melted butter into the egg yolks in a steady stream.
- Immediately add the lemon juice and continue blending until the sauce thickens and becomes smooth and creamy.
- Pour the warm hollandaise sauce into a small pitcher or measuring cup.
- Cover it lightly and keep it warm while you assemble your Southern Eggs Benedict. (If it starts to thicken too much, you can gently re-warm it in the microwave for a few seconds or whisk in a tiny splash of warm water.)
How to assemble Southern Benedict:
- Slice each warm, fluffy biscuit in half horizontally using a serrated knife.
- Place one cooked sausage patty onto the cut side of the bottom half of each biscuit, pressing down gently so it stays in place.
- When the eggs are done poaching (after about 4 minutes), carefully remove the egg cups from the pan.
- Run a small spoon or knife around the edge of each cup to loosen the egg, then gently lift each poached egg out and place one on top of each sausage-topped biscuit half.
- Generously ladle the warm hollandaise sauce over each poached egg, letting it cascade down the sides for that classic Eggs Benedict look.
- Finish by sprinkling each dish with a light dusting of paprika for a beautiful pop of color and subtle warmth, or a touch of cayenne pepper if you prefer a spicy kick.
- Serve immediately while the biscuits are fluffy, the eggs are perfectly poached, and the hollandaise is rich and creamy.
There you have it — our delicious Southern Eggs Benedict, a true country twist on the classic brunch favorite! With fluffy biscuits, savory sausage patties, perfectly poached eggs, and that rich, buttery hollandaise, it’s pure comfort on a plate.
Whether you’re serving it for a special weekend brunch or treating yourself on a lazy morning, this dish is sure to become a family favorite. Give it a try and let me know what you think — I bet it’ll be your new go-to breakfast too!
Y’all enjoy!
🥣 Recipe
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 sausage into 6 equal portions and shape them into patties. Heat a large skillet over medium heat and add the sausage patties.
- Cook the patties until they are nicely browned on both sides, flipping as needed. Once they reach an internal temperature of 160°F, remove them from the skillet and place on a paper towel-lined plate to keep warm.
- While the sausage patties are cooking, bake the biscuits according to the package directions (or your favorite homemade recipe). Once they’re golden, remove them from the oven and set aside to keep warm.
- Fill the egg poacher halfway with water and bring it to a boil (without the egg cups inserted). While the water is heating, spray the egg poacher cups with non-stick cooking spray and crack one egg into each cup.
- When the water comes to a boil, carefully place the egg cups into the pan, reduce the heat to medium-high, cover with the lid, and set your timer for 4 minutes. Once the timer goes off, immediately remove the egg cups from the pan.
Hollandaise Sauce Instructions:
- While the eggs are poaching, separate 4 egg yolks from the whites.To do this, crack each egg on the edge of a small bowl and gently pull the shell apart over the bowl. Let the egg white slip into the bowl while carefully passing the yolk back and forth between the two shell halves.Once most of the white has dropped into the bowl, drop the yolk into a separate small bowl or directly into your blender.
- Repeat with the remaining 3 eggs. Be careful not to break the yolks — any stray egg white can prevent the hollandaise sauce from thickening properly. Add the egg yolks to a small blender (or a narrow jar if using an immersion blender).
- Melt the butter in a microwave-safe dish until it’s hot and bubbling, being careful not to overheat or brown it.
- With the blender running on low speed, slowly pour the hot melted butter into the egg yolks in a steady stream. Immediately add the lemon juice and continue blending until the sauce thickens and becomes smooth and creamy.
- Pour the warm hollandaise sauce into a small pitcher or measuring cup. Cover it lightly and keep it warm while you assemble your Southern Eggs Benedict. (If it starts to thicken too much, you can gently re-warm it in the microwave for a few seconds or whisk in a tiny splash of warm water.)
Assemble Southern Eggs Benedict
- Slice each warm, fluffy biscuit in half horizontally using a serrated knife.Place one cooked sausage patty onto the cut side of the bottom half of each biscuit, pressing down gently so it stays in place.
- When the eggs are done poaching (after about 4 minutes), carefully remove the egg cups from the pan. Run a small spoon or knife around the edge of each cup to loosen the egg, then gently lift each poached egg out and place one on top of each sausage-topped biscuit half.
- Generously ladle the warm hollandaise sauce over each poached egg, letting it cascade down the sides for that classic Eggs Benedict look.
- Finish by sprinkling each dish with a light dusting of paprika for a beautiful pop of color and subtle warmth, or a touch of cayenne pepper if you prefer a spicy kick.
- Serve immediately while the biscuits are fluffy, the eggs are perfectly poached, and the hollandaise is rich and creamy.
Nutrition
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