For this recipe, I've revised a typical eggs benedict to replace the béchamel and bacon with a yummy sausage gravy, yielding a hearty breakfast (or brunch if you like to sleep late).
If you'd like to try this one, consider buying your pork breakfast sausage, eggs and english muffins from the Binford market. (Sometimes you can even find these perfect whole wheat english muffins marked down at the Valentine Hill booth. They're made with organic ingredients, too!)
1 TBSP oil (canola or olive depending on your preference)
1 pound pork breakfast sausage
2 TBSP all purpose flour
2-3 cups of milk
Salt and pepper to taste
2-4 english muffins
1. Heat a heavy sauce pan or fryer and add the oil to the pan. Brown sausage over medium heat. Don't drain.
2. Add the flour to form a very thick mixture. Cook the mixture over medium heat for a minute or two, stirring constantly to prevent sticking.
3. Add milk one cup at a time, stirring to incorporate completely with each addition. Add salt and pepper to taste.
4. Bring the gravy to a low boil, stirring constantly. Reduce heat and simmer until it reaches the consistency you prefer. Adjust the consistency by adding more milk if needed. If you need to add more flour, first mix the flour with a little milk and then add to the gravy to prevent lumps.
5. When the gravy is finished cooking, remove from heat and cover.
6. Cut the english muffins in half and toast both sides.
7. Cook each egg (any way you like them) to be added to the dish.
8. Assemble the benedict by covering the muffin in a generous layer of gravy and top with an egg.
Serves 2 for a large portion with a full english muffin or 4 with a smaller half-portion.