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EGGS BENEDICT

Ingredients

  • 1 package Jimmy Dean Sausage
  • FOR THE PANCAKES
  • 1 C cake flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • pinch of salt
  • 1 egg yolk
  • 3/4 C milk
  • 1/4 C melted butter
  • 2 egg whites
  • 1 tsp sugar
  • FOR THE HOLLANDAISE SAUCE
  • 4 egg yolks
  • 1 tsp water
  • 1 tsp lemon juice
  • 6 TBLS butter
  • pinch of kosher salt
  • FOR THE POACHED EGGS
  • 3 eggs
  • water
  • white vinegar
  • fresh chopped parsley (optional for garnish)
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OMG! Breakfast, Brunch, Dinner anyone? Traditional out the door for this recipe. The Charlotte Fashion Plate way to Eggs Benedict will rock your world! I have always been one to enjoy the combination of sweet and savory. This recipe checks all of those boxes.

Disclaimer, this recipe has a lot of steps. Most are fairly simple, but it will take a bit of time to prepare. I assure you, it will all be worth it in the end!

three Eggs Benedict on a wooden board

Start preparing your sausage. Feel free to buy the already formed patties. I prefer the taste of the bulk. Bulk also allows you to make them a bit bigger to better fit the pancake. One tube made three nice sized patties.

three sausage patties cooking in a cast iron pan

For the super fluffy pancakes, in a bowl, combine the cake flour, sugar, baking powder and salt. In a separate bowl, combine the egg (only one egg…I tried using two eggs…see photo…in an earlier recipe and it did not work) and milk. Lightly mix. Add the melted butter slowly as to not scramble the egg. Combine the dry ingredients to the wet ingredients. Whisk very gently, and just a little bit at a time. Do not overwork or over mix the batter. You just want to combine.

In a separate bowl, start beating the egg whites…add the sugar and beat on medium low until stiff peaks form…you may have to increase the speed just a bit at the end. Gently…and I mean gently…fold with a spatula…the stiff egg whites into the pancake batter. Do not worry if all of the whites are not fully incorporated.

Heat up a non-stick pan or griddle to medium to medium-low. The key to these perfect pancakes, is to cook them slowly. Spray with non-stick spray or butter. Drop about a 1/2 cup spoonful of the batter mixture onto the pan for each pancake. Place lid and allow to form bubbles before flipping. This will probably take about six to seven minutes. Flip and allow to cook on the other side about two minutes or so. This amount of batter made five generous size pancakes.

three pancakes cooking in a non-stick pan for eggs Benedict

While the pancakes are finishing, start boiling a pot of water for poaching the eggs. When the water just about comes to a boil, add a bit of white vinegar. Crack an egg in a small bowl. Lower the heat just a touch. You do not want a hard boil as you are poaching. Swirl the water with a slotted spoon and drop in the egg. The white will start to form around the yolk. I typically can poach two eggs at a time in the same pot. Do not get frustrated if it takes you several attempts. I still screw them up once in a while. Eggs should take about four minutes to poach. Meaning the white will be set, and the yolk will still run when broken.

Remove eggs from water and allow to drain on paper towels. For this recipe…you need to poach one more egg.

I would suggest, at this point, to start plating, then prepare your Hollandaise sauce…it only takes about a minute, but you definitely want to devour as soon as you add the sauce. Place a pancake on a plate (I only plated mine this way for the “gram.” Top the pancake with a sausage pattie, then a poached egg. Sprinkle on shredded cheddar cheese.

For the Hollandaise sauce (this is super easy to do), in a bowl, just wide enough to fit an immersion blender, add the egg yolk, water and lemon juice. Melt the butter. Transfer the butter to something you can pour from. Start the immersion blender and slowly pour in the warm butter, a little bit at a time. You do NOT want to scramble the egg. You will start to see a silky, smooth sauce form. Taste and season with kosher salt and pepper, if needed.

Pour sauce on top of egg stacks. Garnish the Eggs Benedict with a bit of fresh parsley and ENJOY! I recently won a recipe contest hosted by Clifty Farm using a variation of this recipe. These Eggs Benedict with Candied Country Ham won me the Grand Prize!

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