Country Style Eggs Benedict
This country style Eggs Benedict recipe is a Southern spin on the classic eggs benedict recipe by using a few favorite Southern breakfast ingredients.
It uses a fluffy canned biscuit as the base; then, a piece of warm country ham is placed on the biscuit, then an egg is placed on the ham, and the whole dish is drizzled with creamy, peppery white cream gravy.
This Southern country eggs benedict is an easier way to have that special breakfast with a flair of Southern comfort in every bite!
Classic Eggs Benedict consist of toasted english muffins topped with Canadian bacon, then perfectly poached eggs are placed on top of the canadian bacon, and the whole dish is drizzled with creamy, tangy Hollandaise sauce.
Why this recipe works
In the South, you’ll find biscuits, sausage, ham, eggs and cream gravy at every diner in the region. These are the elements of a true “country breakfast”- you’ll find some version of these breakfast and brunch items at Denny’s, Ihop and every Waffle Houses across the South. In fact, sometimes, we eat “breakfast for dinner” – that’s how much we like our country breakfasts:)
- This easy Southern eggs benedict recipe works because the ingredients are simple, everyday ingredients you probably already have in your kitchen
- No fussy hollandaise sauce, no double boiler, no having to worry about your sauce splitting…none of that nonsense
- Use your favorite cooked egg for this – fried, scrambled, sunny-side up or poached
Ingredients
The ingredients for this delicious breakfast or brunch dish screams “Southern Comfort”!
- Biscuits – since the base of this Southern Eggs Benedict is a biscuit, you’ll need a can of biscuits
- Ham – I recommend buying a ham steak because it offers a nice salty flavor (more than Canadian bacon or deli ham)
- Eggs – you can go the traditional route and poach eggs, but if you don’t have “poaching time”, good ole’ country style eggs work – fried, scrambled or sunny side up! I recommend a sunny side up egg, but you can put an over easy, over medium, over well egg on your country benedict.
- Cream gravy – you’ll need some bacon grease, all-purpose flour and some milk
- Salt and ground black pepper finish this Southern breakfast!
Serve this country eggs benedict with some fried potato patties, sausage balls, spinach balls or bacon and a big glass of fresh orange juice!
How to make it
This is an overview; for step-by-step instructions, see the recipe card below
- Make the biscuits according to package directions. Keep them warm in the oven if you can.
- Make the cream gravy. In a large saucepan, add the bacon grease (if you don’t have bacon grease, use butter.) Once its warm, sprinkle in the flour and cook 2-3 minutes on medium heat; gradually add in the room temperature milk, whisking constantly until the gravy begins to thicken. Season with salt and pepper to taste; turn the heat to a low simmer and set aside while you make the fried biscuits
- Next, warm the ham steak in a dry skillet for 3 – 4 minutes on each side; cut into individual portions and place on top of the fried biscuits
- Next step is to cook the eggs. Cook them however you like them.
- Assemble the Southern country eggs benedict with the bottom of the biscuit as the base, then add a ham slice, an egg of your choice, and finish off with cream gravy!
Recipe tips
- If you like a traditional Southern country breakfast, don’t try to “fancy” this recipe up with fresh chives, parsley or lemon juice and don’t even think about “florentine” or salmon – sometimes, simple is best
- If you make the cream gravy in advance, heat it up on the stovetop in a saucepan (you might have to add a little water upon reheating)
You probably won’t find country style eggs benedict in London or New York City, but once you make this easy recipe, your family and friends will stopping by for breakfast and brunch almost every weekend!
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Country Style Eggs Benedict
Ingredients
- 4 tablespoons fat (bacon grease or butter)
- 4 tablespoons all-purpose flour
- 2 cups milk
- 5 slices sliced hickory smoked ham See recipe notes below
- 5 large eggs, cooked to your choice See recipe notes below
- 1 can biscuits (small can = 5 biscuits) See recipe notes below
- salt and pepper to taste
Instructions
- Preheat the oven according to the canned biscuits; place biscuits on a baking sheet and bake until golden brown; keep the biscuits warm by either placing foil over them or by leaving in the oven with the heat off.1 can biscuits
- Read the recipe notes below first. In a large skillet, melt fat on low heat; sprinkle in flour and combine (it will be lumpy); while continuously stirring, gradually add in room temperature milk in 1 cup increments, until the consistency is medium-thick and smooth; season to taste with salt and pepper; keep warm on simmer temperature4 tablespoons fat (bacon grease or butter), 4 tablespoons all-purpose flour, 2 cups milk, salt and pepper to taste
- In a dry skillet on medium heat, heat the ham slices about 1-2 minutes on each side; remove from skillet and set aside5 slices sliced hickory smoked ham
- In a large skillet with a little additional butter on medium heat, cook the eggs your preferred method.5 large eggs, cooked to your choice
- Slice biscuits in half and place the bottom of the biscuit on a plate; top with a slice or two of ham, then add the eggs and finish by drizzling some cream gravy over the top. Salt and pepper to taste.salt and pepper to taste
