Redneck Eggs Benedict

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Turkey sausage gravy is the highlight of these Eggs Benedict. Turkey ham on a buttermilk biscuit is topped with a cooked egg and the rich gravy. Hash browns on the side complete this filling breakfst dish.

Ingredients

1 lb. turkey sausage
3/4 cup unsalted butter
1 cup sweet onion, diced
2 cups red bell pepper, seeded and minced
3/4 cup flour
1 1/2 quarts milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
24 large eggs
12, 3-inch round buttermilk biscuits
24, 1-oz slices turkey ham, heated
Cooked hash-brown potatoes as needed
Fresh fruit as needed

Steps

1. If required, remove turkey sausage from casing. Over medium heat, cook sausage, breaking into small pieces. Cook until sausage is no longer pink. Remove from pan and reserve.

2. In same skillet, melt 2 tablespoons butter over medium heat, add onion and bell peppers. Saute until vegetables are tender. Remove from pan and reserve.

3. Melt remaining butter over medium-low heat. Add flour; cook until mixture is golden brown, stirring frequently.

4. Slowly whisk in milk. Continue stirring until gravy bubbles and is thick. Return cooked sausage and vegetables to gravy. Season with salt, black pepper and cayenne.
Reserve for service.

Assembly:
1. For each serving, fry two eggs per order. Split and warm each biscuit. Place on warmed dinner plate.

2. Top each biscuit half with a 1-ounce slice heated turkey ham. Cover each with fried egg.

3. Ladle 2 to 3 ounces Turkey Sausage Gravy atop eggs. Serve with hash-browned potatoes and garnish with fresh fruit.


More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources