JAS_OH1
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This is a new twist on eggs Benedict I came up with on the spur of the moment that is easy to prepare, and in the words of my husband this morning as he ate it for the first time, "Scrumptious." The classic eggs Benedict dish combined with the American classic sausage gravy and biscuits turned out to be even better than I expected; instead of using biscuits, I used homemade English muffins (How To Make English Muffins), and instead of Hollandaise sauce, I used the sausage and roasted garlic gravy with mustard greens folded in to cover the English muffins. I "poached" the eggs in the gravy with the lid on the pan, so simple!
Ingredients:
2 toasted halves of an English Muffin How To Make English Muffins
2 eggs
1 pound sausage, crumbled and browned
1 bulb roasted garlic How To Roast Garlic in the Oven
2 cups milk
1 tbsp AP flour
1 tsp salt
1/2 tsp pepper (or to taste preference)
2 cups chopped mustard greens, ribs removed
Diced spring onion as desired for garnish
Preparation Method:
After the sausage has been thoroughly cooked and browned, combine the milk, flour, and seasonings until blended. Mash the garlic into the mixture and cook on medium high heat, stirring as needed to prevent the gravy from burning. Turn off the heat when thickened to the desired consistency and fold in the mustard greens. Cover and set aside.
Toast the English muffin. While toasting, ladle a generous amount of the gravy into a small shallow sauce pan. Crack the two eggs in the gravy and cook on medium heat, covered, until the eggs are cooked to the desired preference (I like my eggs with runny yolks). Ladle the gravy from the saucepan onto the English muffin halves (careful not to disturb the eggs), then with a spatula, carefully place each egg atop the muffin halves. Add a touch of ground black pepper and green onion for garnish. Enjoy!
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