Recipe Ingredients
Sausage Benedict:
- 4 Jimmy Dean Frozen Sausage Patties
- 4 large eggs
- 4 whole English muffins, split and toasted
- Tomato Gravy (recipe follows)
- Freshly chopped parsley
- Salt and freshly ground pepper
Tomato Gravy:
- 2 large tomatoes - peeled, cored, and diced
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup heavy whipping cream
- Salt and freshly ground pepper
Recipe Directions
Sausage Benedict:
- Place the frozen sausage patties in a cold nonstick skillet. Cover the skillet and place it over medium heat on your stovetop. Cook for 8 to 10 minutes, turning once, or until heated through.
- Meanwhile, to poach the eggs, bring a pot of water to a boil. Lower the heat, so the water is just bubbling. Season the water with salt. Crack each egg into individual ramekins. Using a spoon, stir the water in a circular motion, then gently pour one egg at a time into the water (the motion of the water will wrap the egg white around itself so the egg stays together as it cooks). Cook the eggs for 3 minutes, then remove with a slotted spoon.
- Tomato Gravy:
- Put the chopped tomatoes in a saucepan with the chicken stock. Place over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- In a separate saucepan melt the butter over medium-low heat. When the foaming subsides, add the flour and cook, whisking constantly until light golden brown, about 2 minutes. Remove the pan from the heat and stir in the tomato and broth mixture. Return the saucepan to the heat and whisk in the tomato paste and the cream.
- Season the gravy with salt and pepper and cook, stirring constantly, until hot and bubbling.
- Place the English muffin halves on a plate, place a sausage patty on each half and top with a poached egg.
- Drizzle each English muffin halve with the Tomato Gravy and garnish with parsley.
