RECIPE: Southern Style Eggs Benedict
2 Tablespoons white vinegar
1 teaspoon salt
8 large eggs
4 biscuits (recipe found here: http://www.thebittersocialite.com/homemade-biscuits/)
1 lb sliced breakfast ham
1 cup prepared coffee
1 Tablespoon butter
2 Tablespoon Corn Starch
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1 teaspoon fresh parsley
*salt and pepper to taste
METHOD:
Pour enough water into a 12 inch skillet so that it is three-quarters full. Add the vinegar and 1 teaspoon salt and bring to a simmer over a medium-high heat. With a slotted spoon stir the water until a swirling motion is achieved. Gently crack your eggs into the swirling water around the edge of the skillet. (Eggs can be cracked into an bowl and added individually)Lower the heat medium- low and cook for 3-4 minutes, or until the eggs are set. The yolks should still be runny. Carefully remove with a slotted spoon and place on a warm paper-towel.
Slice your biscuits into halves and lightly butter each halve. Place under the broiler until warm and toasted.
Slice your breakfast ham into slices or squares and place in a heat a 10 inch skillet over medium-high heat. Flip each piece once until heated through and browned in spots. Transfer to a plate and repeat with the slices remaining.
After cooking your ham, reduce the heat to medium-low and add your 1 Tbsp of butter, followed by 1 cup of prepared coffee with 2 Tbsp of cornstarch dissolved. Reduce heat to simmer and allow to cook until a gentle boil is reached stirring constantly scarping the ham drippings from the bottom of the skillet. Add salt and pepper to taste.
Serve by placing two biscuit halves on a plate, top each with a slice of ham and a poached egg, and pour a generous serving of red eye gravy. Sprinkle with fresh parsley.
