Blue Ridge Eggs Benedict
Blue Ridge Eggs Benedict
Blue Ridge Eggs Benedict
Blue Ridge Eggs Benedict

Blue Ridge Eggs Benedict

David Venable

Start the morning off right! Serve this savory and satisfying dish for breakfast or brunch.

Ingredients

  • 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

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 (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.

Cook's Notes

Adding vinegar to the simmering water helps keep the egg whites together while the yolks are cooking.

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