|I tried a new egg poaching technique and it was a failure, just imagine that the eggs are nicer.|
Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choiceSo, I decided to attempt my own version of these. I already had developed a healthier sausage gravy recipe. The rest is fairly straightforward. Typically, when I order eggs Benedict, I request tomato slices instead of an English muffin to eliminate the grains from my meal. In keeping with the Southern American theme, I decided to replace the regular tomato slices with fried green tomato, breaded in almond flour. I used the trick in my chicken parmesan recipe to only bread one side, which reduces the amount of oil and almond flour needed.
Serves 2, with leftover gravy
- 1 lb breakfast sausage meat, in a roll shape (pork or turkey would work; you can make your own if you'd like)
- 2 oz cream cheese (full-fat or Philadelphia brand low-fat)
- 1 cup unsweetened original almond milk
- 1 Tbs coconut flour
- 1/2 tsp xanthan gum
- Seasoned salt, to taste (storebought or homemade)
- 4 eggs
- Liquid egg whites or an additional beaten whole egg
- 4 slices of green tomato (from 1 medium green tomato)
- 1/4-1/2 cup of almond flour (use the smaller amount if only breading one side of the tomato slices, the greater amount for breading both sides)
- Fat of choice for cooking tomato slices
- Poach the eggs and set aside in an ice bath. This looks like a good method (not what I used), or if you have a sous vide machine, you can make perfect eggs. Alternately, you can fry the eggs; if so, do this step last.
- Cut the roll of sausage in half and set one half aside. Brown the other half of the sausage over medium-high heat, crumbling it with a wooden spoon. Do not drain, just add coconut flour a tablespoon at a time and stir until it has soaked up all of the drippings.
- Reduce heat to medium, add the cream cheese. Kind of mash it against the bottom of the pan to melt it while combining it with the meat.
- Add the cup of almond milk, stir, and bring to a simmer. Evenly sprinkle the xanthan gum over the top, using a tea ball or sieve to sift it out (this will prevent clumping). Stir well and add seasoned salt to taste. Reduce heat to low and cover to keep warm.
- Slice the other half of the sausage log into four patties and cook over medium heat until cooked through, turning as necessary.
- Meanwhile, season the almond flour with salt and any other seasonings to taste (I added a pinch each of garlic powder and chipotle powder). Dredge one or both sides of the tomato slices in egg white or beaten egg, then dip in almond flour, being careful to knock off the excess (almond flour likes to clump). Fry in a tablespoon of hot oil over medium-high heat on both sides until golden brown. Add more oil as necessary. Set aside on paper towels.
- To serve, place a sausage patty on top of the tomato slice, then top with an egg, and spoon the gravy on top. Add hot sauce if desired.