Blue Ridge Eggs Benedict
- Start the morning off right! Serve this savory & satisfying dish for breakfast or brunch.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 pkg large-size refrigerated biscuits
- 1 lb cured country ham
- 2–3 ripe tomatoes, cut into 16 slices
- 1 pkg powdered sausage gravy mix
- 1 tsp lemon zest
- 1 tsp pepper, optional
- 1/4 tsp Worcestershire sauce
- 3 egg yolks
- 8 eggs
- 2 tsp white vinegar
- Fresh fruit, for serving
- 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 (if using). Whisk in the egg yolks constantly for 1 minute, so the eggs incorporate without creating lumps. Keep warm.
- Fill a 6-qt sauce pot with water and bring to just below a simmer over medium heat. Add the vinegar to the water. One by one, crack an egg into a small dish and gently slide it into the water, cooking only 3 or 4 eggs at a time. Use a slotted kitchen 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 ham slice on each half, followed by a poached egg. Spoon some of the gravy over the 8 completed stacks. Serve with fresh fruit.