Blue Ridge Mountain Benedicts

Blue Ridge Mountain Benedicts for dinnerThis Spring, one of our mini adventures was a weekend trip to Charlottesville, VA. It’s a gorgeous town, situated at the base of the Blue Ridge Mountains for which my Blue Ridge Mountain Benedicts are named. It’s a tiny town, but it’s packed with art, music and great food. We had lots of awesome meals, but the one I knew I had to recreate, and I dare say best, was a breakfast sandwich from the Bluegrass Café. It was a sweet little breakfast place that’s so good at what it does that it can afford to yell, “No Substitutions” at you. That said, if you’re famous for made from scratch biscuits and you’re located in the South, you should serve your breakfast sandwich on that, and not a store bought English muffin. Since there were “No Substitutions,” I ate it as recommended, but was wishing I had a biscuit all the while. So, when last Sunday night turned into a little party to toast, and well-wish, and “Bon Voyage!” some dear friends moving to California… I had a hankering of what to make: Blue Ridge Mountain Benedicts. And then they sealed the deal. “We’ll bring bubbles” they said. “All we ask is that you help drink up our special vintages of J winery sparkling wines, which we can’t take with us in this heat.” Well, I think we can help with that. And we did, after all, it was Sunday, a wonderful breakfast for dinner sort of night. So I settled on my Blue Ridge Mountain Benedicts, but I knew they’re be lots of steps and I wanted to gab with my guests, not slave over a hot stove. Fortunately, with a little planning it was easy to prep most everything in the days ahead, or in the morning before they arrived. I admit there are quite a few little steps, but there are lots of outs you can take if you want to make these Blue Ridge Mountain Benedicts easy as, well, easy.

Blue Ridge Mountain Benedicts
Serves 6
Blue Ridge Mountain Benedicts feature honey goat cheese, blackberry sage jam, sausages, poached eggs and Hollandaise on a biscuit paired with champagne.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
211 calories
15 g
81 g
13 g
8 g
5 g
77 g
378 g
8 g
0 g
7 g
Nutrition Facts
Serving Size
77g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 119
% Daily Value *
Total Fat 13g
20%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 81mg
27%
Sodium 378mg
16%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
1%
Sugars 8g
Protein 8g
Vitamin A
5%
Vitamin C
0%
Calcium
7%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Hollandaise Sauce
  2. Flaky, Buttery, Food Processor Biscuits
  3. Blackberry Sage Refrigerator Jam
  4. 2-3 ounces fresh goat cheese (if you don’t like goat, cream cheese would work)
  5. 2-3 tablespoons honey (I used a clover honey)
  6. 2 sausage links per biscuit (I like the maple infused ones for this, but any work)
  7. 2 poached eggs per person
Instructions
  1. Make the Blackberry Sage Refrigerator Jam up to a week in advance. Did you read it over? Still seem like too much trouble? Take a jar of blackberry jam and melt it down in the microwave (in a heat safe bowl of course). Add the sage while it’s boiling. Let cool. It will infuse the jam. Or just use plain blackberry jam.
  2. Mix the goat cheese and honey together. Blue Ridge Mountain Benedicts Honey Goat CheeseYou can do this up to a couple of days in advance. You will want the cheese at room temperature when you assemble the Benedict, but if you forget, just warm it for a few seconds in the microwave to make it spreadable.
  3. Make the biscuits day of, but hours ahead of time works great. Keep them out or store them in an open plastic bag.
  4. Poach the eggs up to a day in advance. As you pull the eggs out of the hot water, place them in an ice bath. Store them in the fridge in the ice bath. You could even precook the sausage as per the package instructions.Blue Ridge Mountain Benedicts cooking maple sausage
  5. When you’re ready to assemble, fill a sauté pan or large pot with a couple of inches of water. Turn on low heat. Set the eggs in the water.
  6. Split the biscuits in half. Toast.
  7. Slice the sausage links in half. Rewarm in a skillet.
  8. Check on the eggs. Is the water just barely warm, that’s perfect.
  9. Make the Hollandaise.
  10. Check the eggs. You don’t want them to keep cooking, so if it’s moving from warm into hot, remove from the heat but leave in the water bath.
  11. Spread goat cheese on each side of the biscuit. Blue Ridge Mountain Benedicts spread with honey goat cheese
  12. Then top with jam. Blue Ridge Mountain Benedicts topped with blackberry sage jam
  13. Next place sausage link halves on each biscuit. Blue Ridge Mountain Benedicts topped with maple sausage links
  14. Top with an egg when the Hollandaise is ready to serve.
  15. Spoon a little Hollandaise, or let guests serve themselves. Blue Ridge Mountain BenedictsI served it with a pea, asparagus and arugula salad with a buttermilk mint dressing that was very similar to my Smoky, Spicy Homemade Buttermilk Dressing, but I nixed the smoked paprika and used mint instead of cilantro. I love the sweet and savory of each element in this dish. The flavors layer really well build on each other. Oh, and I was totally right. The biscuit was way better than the English muffin because it was less tart (which the goat cheese spread takes care of ) and it was flaky and offered a little more texture. But hey, it's not bossy when you're the boss. And it was perfect with the J Winery Sparkling Rose and the 2003 rrv.Blue Ridge Mountain Benedicts with J Winery Sparkling Rose
Notes
  1. The limiting reagent in this recipe is the goat cheese and the biscuits. If you use my biscuit recipe, you’ll have 6 biscuits the size of the sausage links. The honey goat cheese is enough for 6. You will have extra Hollandaise and a little jam.
beta
calories
211
fat
13g
protein
8g
carbs
15g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Blue Ridge Mountain Benedicts — 16 Comments

  1. Pingback: Blackberry Sage Refrigerator Jam

  2. Pingback: Food Processor Buttermilk Biscuits

  3. I love the Blue Ridge Mountains and quaint little bistros/restaurants you find in new places. . And these benedicts–insane!!! I think I could stop at just the jam and sausage on the muffin, of course and egg is always a welcome addition.

  4. Very creative and sophisticated for a Blue Ridge Mountains recipe! I was born in Virginia in the Blue Ridge Mountains. Love the idea of Blueberry Sage Refrigerator jam and the Buttermilk Biscuits. I’ll have to try the goat cheese idea but it does sound good with the jam