EotMEoTE no. 7 – Southern Fried Eggs Benny

southern fried eggs benny
A bit of verse for the limerick edition of the End of the Month Eggs on Toast Extravaganza! Note: to be recited aloud with Southern twang.

There once was a gal from Delicious,
Whose day job was seriously vicious.
Southern eggs did she want,
But alas Boss did haunt.
Three days late, but she gets what she wishes!

I love sausage. It’s absolutely death for a diet, even for South Beach because, well, it’s definitely not lean protein. Lounging on toasted white bread, topped with a fried egg and drowning in cream gravy (not a poached egg, and not Hollandaise – that’s a little to shee shee for us), it’s a dangerous Southern Fried Eggs Benny. *loosens belt*

Cream Gravy
Melt 4 tablespoons of butter in saucepan. Add about 4 tablespoons of flour and cook a few minutes over medium low-ish heat until it turns barely beige. Season with about 1 teaspoon of salt (and pepper if you’d like). Slowly pour in 1 to 1½ cups of milk, and keep whisking/stirring (4 to 5 minutes) until the flour/butter mixture is incorporated and it’s no longer (too) lumpy and bumpy. Add more milk (or even water) if it’s too thick. Pour over eggs or whatever needs a little gravy.

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{ 8 comments… read them below or add one }

1 Helen (AugustusGloop) June 5, 2005 at 7:15 am

Well howdy pardner!
Saddle me up cos I’m going in!

Looks great, and correct me if I’m wrong, but did you fry a square egg? Hot dang! =)

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2 Anonymous June 6, 2005 at 3:17 pm

You actually make a fried egg look pretty damn gourmet. I think I’d actually pay $20 for that!

Good job!

Mel CH

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3 sarah June 6, 2005 at 3:24 pm

lol! augustus gloop, you are too funny! i’ts not quare – but for some reason my eggs always spread out so much when i crack them into my pan. maybe they’re bad eggs? lol!

mel, thank you! if i ever open a restaurant (ha!) i’ll definitely putting some version of eggs benny on the menu :)

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4 Anonymous November 27, 2006 at 1:04 am

this looks too intense for me to handle, is it delicious? visit —- eggsbenny.gothacked.org

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5 Lisa (Homesick Texan) February 12, 2007 at 7:39 pm

Looks delish, but would probably be even better over a biscuit!

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6 Eloise February 12, 2007 at 8:33 pm

Oh, honey. Bless your heart.

Real cream gravy starts with pig fat (fatback, salt pork), though, not butter.

And I agree — that luscious-looking thing needs a biscuit.

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7 Food Marathon February 13, 2007 at 8:30 pm

Looks like Hawaii at a shiny waterfall,
but this one’s full of cholesterol.
Every bite will be worth,
the pain when heart bursts.
Get the phone, cause 911 you must call.

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8 Anonymous January 20, 2009 at 3:47 pm

It looks like someone came all over that. I’d still eat it though.

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