Biscuit Benedict Recipes:
Fried Eggs
4 eggs
3-4 tbsp butter
2 tsp kosher salt
1 tsp black pepper
Heat a medium non-stick skillet (this will be the only time I ever encourage you to use a non-stick skillet) over medium-low heat. Once hot, work in batches and add 2 tbsp of butter to the pan and allow it to melt.
Crack one egg into a small prep bowl and slowly pour it into the hot skillet. Crack a second egg into a small prep bowl and slowly put it into the hot skillet next to the first eggs. It’s ideal if they are not touching. Place the lid on the skillet and allow the eggs to cook slowly for 3-4 minutes. Remove the lid and use a spatula to flip the eggs onto the other side—season both eggs with 1 tsp of salt and 1/2 tsp of black pepper.
To cook the egg over-easy, cook it for 10-20 seconds on the second side. To cook the egg over-medium, cook the egg for 30-45 seconds on the second side. To cook the egg over-hard, cook the egg for up to 1 minute on the second side.
Repeat to prepare the additional eggs.
Remove the eggs from the skillet with a spatula and place them on a plate or on top of your benedict.
Bonus: Make these Salmon Patties to create a loaded Biscuit Benedict
Paraphrased: Mannon, Grace (2018): Who’s to Thank for Eggs Benedict, Our Favorite Brunch Dish? Taste of Home https://www.tasteofhome.com/article/who-created-eggs-benedict/
All photos by Leah Rife Photography
