Eggs Benedict - Southern Style

This is my personal take on eggs benedict. Skip the hollandaise. I modified the recipe slightly to use a little bit of leftover sausage I had in the refrigerator. Cooking this is rather straightforward. The main focus here is of course going to be on the gravy. This recipe is for two servings. You'll need:

2 English Muffins.

2 Eggs cooked however you like them. I like mine poached, but whatev.

1 Cup milk.

Some salt (real salt, not that low sodium crap).

Some pepper (preferably fresh ground but whatever).

1 Tablespoon flour

1 Tablespoon Butter

Sausage Gravy

I follow the continental style sauce base for this. Its very simple and in my opinion gets the best results. You can use whatever amount of sausage you have handy for this, which is why I love gravy so much. Obviously, the more you use the better, but if you use this recipe you can halve or fourth or double or whatever if you do a little math. More sausage = more sausage flavor. Getting the gravy just right takes a bit of practice so if you fuck it up the first time, don't lose heart!! Try again next time. The simple ingredients really make the sausage flavor jump out. This only takes a couple minutes to make and involves no prep work whatsoever.

Add 1 tablespoon butter to a medium sauce pan over medium heat and melt.

Crumble the sausage into the pan and lightly brown in the butter.

Add 1 tablespoon flour and stir it around in the fat until it turns into a light brown pasty concoction. DO NOT LET THIS BURN. If you burn it, your gravy will taste burned. If you burn the gravy, you might as well hang up your cooking spoon and go back to shining shoes or whatever it is you do for a living.

Add 1 cup milk. Only add a little at a time. As you add the milk, stir it constantly. Each time you add a little milk, make sure the brown flour is mixed into the milk you add.

Turn the heat up to medium high. KEEP STIRRING. Add a pinch of salt and pepper.

WATCH THE POT. As you are stirring you will notice that the milk will start to bubble around the edges. Its reaching the boiling point. DO NOT LET THE MILK BOIL.

As soon as the milk begins to reach the boiling point reduce the heat to low. Keep stirring, you're almost done. You'll notice the gravy begin to thicken. When you notice it starting to thicken, take it off the heat.

Cover immediately and keep it covered until you are ready to serve or it gets this shitty film on the top that you'll need to skim off cuz its gross.

The Benedict

I don't know why the fuck this shit is called eggs benedict. But whatever. Toast your english muffin, and put a cooked egg on top of each. Next, dollop or drizzle a generous amount of the sausage gravy on top. Add salt and pepper to taste. Voila! One for you, and one to a friend that will be awed by your culinary skills - cuz who the fuck ever thinks to make eggs benedict?