Redneck Eggs Benedict

(6 servings)

  • 1/2 pound turkey sausage
  • 1/2 cup unsalted butter
  • 1 medium sweet onion - diced
  • 1 large red bell pepper - seeded and minced
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 12 large eggs
  • 6 3-inch round buttermilk biscuits - warmed
  • 12 1-ounce slices turkey ham - heated
To make the gravy:

In a large skillet over medium heat, cook and crumble the sausage until nicely browned. Transfer to a plate.

In the same skillet over the same heat, melt 2 Tablespoons of butter. Add the onions and bell pepper and - stirring occasionally - cook until the onions become translucent and the vegetables are tender. Transfer vegetable to the same plate as the sausage.

Reduce heat of the skillet to medium-low. Add the remaining butter. Once melted, whisk in the flour. Let it cook a few moments until browned. Slowly stir in the milk. Once the gravy has thickened and begins to bubble, stir the sausage and vegetables back into the skillet. Season with salt and both kinds of pepper. Reduce heat to low - stir occasionally.

Putting it all together:

To make each serving, fry two eggs to order.

On each serving plate, split a biscuit in half. Top each half with a slice of turkey ham. Top that with a fried egg. Cover the entire thing with a generous portion of gravy.

Serve right away.

Note From Recipe Submitter:
This is a slightly modified version of a recipe I got from The National Turkey Federation. I actually replaced the turkey sausage and ham with the real thing and got great results. Hope you like it. Love, Beth.

Buttermilk biscuits topped with fried egg, ham and sausage gravy. This version uses turkey sausage and turkey ham.

Mr Breakfast would like to thank bethy for this recipe.

Recipe number 2215. Submitted 11/23/2007.