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.

Course Breakfast, Brunch

Cuisine American, Southern, Texas

Keyword country eggs Benedict, country style eggs Benedict, eggs Benedict with sausage, Southern eggs Benedict

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1133kcal

Author Evelyn Osborn

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.

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