“If you’re afraid of butter, use cream.” ― Julia Child
This post was sponsored by Farmer John and The Bacon Party but all words, opinions, and brunch goals are my own.
Don’t be afraid of a little butter every now and then…
Just so we are clear, I’m absolutely an advocate for balance. And sometimes that means eggs and sausage and gravy and biscuits. Oh and bacon, don’t forget the bacon! I was craving comforting brunch food on this cold Sunday morning and eggs benedict checked all the essential boxes. Buttery biscuits topped with lemony kale, Farmer John All-Natural Bacon, poached eggs, and a creamy white southern-style gravy with rosemary, garlic, and Farmer John All-Natural Breakfast Sausage. Savory is my style.
I’ve had a rough start to the year and this is one of the first meals I’ve made in quite some time. Hence the comforting angle. Cooking and enjoying delicious food is a form of therapy for me. Even on less than great days there is something soothing about going into my little kitchen, chopping, sautéing, searing, and frying that is almost meditative. When I’m focused on food I’m not thinking about much else other than the task at hand. It’s the same when I’m taking photos or taking that first delicious bite. I’m completely and blissfully immersed in the process and the experience.
The smell of sizzling bacon, the rich flavor of sausage southern gravy, the creamy yolk in a poached egg, the flakey biscuits—all these elements provide a reprieve from whatever ails you. Some people like journaling—I like a more hands-on activity. Especially because what makes you forget your troubles quicker than a bite of one of your favorite meals?
I like eggs benedict for brunch because it is infinitely adaptable and this recipe in particular can be prepped ahead. Brunch should be casual and fun; you don’t want to be stressed and rushing around cooking while your guests sit back and relax without you. Make things easy by swinging by your local bakery for fresh buttermilk biscuits. Cook your bacon in the oven to avoid the mess and hassle of a frying pan. Wilted greens like kale cook in minutes and can easily be reheated. The sausage gravy can even be made the day before! Simply add a little more milk and whisk well when re-heating. The only thing you’ll want to leave for the end is poaching the eggs (but I even have a tip for making that a bit easier that I’ll include below)!
You can top these biscuits with anything from caramelized onions, to roasted tomatoes, to hash browns—don’t feel limited by my recipe get creative! I’d love to hear your go-to benedict recipes or any other brunch favorites you like to whip up on weekends. Leave a comment below!
Southern Eggs Benedict
- 16 oz. Farmer John® All-Natural Bacon
- 1 Tbsp. olive oil
- 4 Cups lacinato kale, torn
- 1 tsp. lemon zest
- 6 biscuits
- 6 eggs
- Salt and Pepper
For the Gravy
Makes about 3 cups
- 12 oz. Farmer John® All-Natural Breakfast Sausage
- 2 cloves garlic, minced
- 1 tsp. minced rosemary
- 3 Tbsp. unsalted butter
- 3 Tbsp. all purpose flour
- Pinch nutmeg
- Pinch cayenne pepper
- 2 ½ cups cold milk
- Salt and Pepper
- Preheat oven to 350°F and line a baking sheet with parchment paper. Arrange bacon on baking sheet.
- Bake for about 20-25 minutes or until golden and crispy. Place bacon on plate lined with paper towels to drain excess oil.
- Meanwhile heat olive oil in a large skillet. Add in kale, lemon zest, and salt and pepper.
- Sauté for about 3 minutes until kale is wilted and tender. Set aside.
- To make the eggs, fill a large pot with water and bring to a boil.
- Reduce to a gentle simmer and add in a couple Tbsp. of white vinegar (optional). Crack one egg into a small bowl.
- Gently stir the water to create a whirlpool and carefully add in the egg.
- Cook for about 2-3 minutes for a set white and runny yolk (longer depending on your preferences).*
- Remove and carefully set aside on a plate. Repeat with remaining eggs.
*A good prep tip for poached eggs is to removed the eggs from the water 1 minute earlier than your preferred cooking time and refrigerate. When you are ready to eat bring a pot of water to a gentle simmer and return eggs to the water, cooking for remaining minute. This way you can prep everything ahead for an effortless brunch!
Make the Gravy
- In a saucepan crumble sausage and cook over medium heat until crispy and golden, breaking apart larger chunks with a wooden spoon.
- Add in garlic and rosemary and cook another minute.
- Drain excess oil and add in butter, stirring until melted.
- Add in flour, cayenne, and nutmeg stirring until flour is a light golden brown. About 2 minutes.
- Whisk in milk and cook for another 6-8 minutes until gravy thickens, stirring frequently. Any leftover gravy can be used for other breakfasts or on top of mashed potatoes or even steamed vegetables.
- To assemble: warm up biscuits. Top each with a slice of bacon, kale, an egg, and top off with sausage gravy.
- Garish with rosemary and enjoy!