Weekend Breakfast Blogging: Ozarks Country Benedict

Weekend Breakfast Blogging is sponsored by Nandita at Saffron Trail.  Be sure to check out all the other great things to eat for breakfast from all over the world.

This is my favorite lazy day at the lake breakfast. We used to have a little cabin down on a nearby lake, Taneycomo, and we loved to take friends down for the weekend.  That is the perfect time to make this dish because it does take a little time and patience and it's not something you really want to go to the trouble for, say, just for yourself.  For four, it seems worth the time and effort of making cheese sauce even if you are on vacation.

Loosely based on a breakfast served at a hotel I worked at and the classic Eggs Benedict, this is more MY version of those things.  I know. I just can't leave recipes alone. When tomatoes are in season, I swear, I'd eat them on chocolate cake.  Fresh garden tomatoes are sooooooo good with eggs and my lovely neighbors keep supplying me with them this summer since I didn't have time to put out my container garden this year.  I'm making the most of it. When I see Dave walking across the street with a bag in his hand, I meet him at the door, offer to let him have a seat, put his feet up, get him something to drink, and then snatch the bag out of his hand, saying "Oh I guess we can eat a few more" and quickly hide it before he can change his mind.

Well, I do say thank you even if I am blatantly tomato greedy.

Ozarks Country Benedict

3 Tbsp Butter, divided

1/3 cup green and red pepper, diced, divided in half

1/3 cup onion, diced, divided in half

1 Tbsp flour

3/4 cup Milk

3/4 cup grated cheddar

Salt and Pepper to taste

8 thick cut slices of tomato

4 English muffins, toasted

2 baking potatoes **See note in Potato section

Dash Cavender's Greek Seasoning

6 Eggs

1/4 cup milk

For Cheese Sauce:

1.  Melt 1 Tbsp butter in medium saucepan over medium heat. Saute' onion and peppers until onions are translucent. 

2.  Whisk in flour and pepper, and then add milk.  Stir over medium heat until thickened and bubbly.

3.  Stir in cheddar cheese until melted.

For Country Potatoes:

**1.  Scrub potatoes, wrap in plastic wrap, and microwave for approximately 10 minutes or until just beginning to soften. Allow to cool while making cheese sauce.  Can be cooked the evening before or use leftover baked potatoes.

2.  Melt 1 Tbsp butter in skillet over medium heat.  Saute' onion and peppers until onions are stranslucent.

3.  Add chunked potato and cook over medium heat until crispy and brown. Salt, pepper, and Cavender's seasoning to taste.

For the Benedict:

1. Beat eggs and add milk. Scramble in buttered skillet over medium heat.

2.  Lay English muffins out flat, top with slices of tomato, scrambled eggs, and cheese sauce.  Serve with country potatoes.

Serves 4.

Comments

[Jeff]

Tomatoes on chocolate cake...hrmmm...not sure about that!! lol

[sher]

That looks wonderful Glenna!! It reminds me of the kind of things I ate growing up in the South. Love the gravy!

[coffeepot]

Looks wonderful! Yummy.

I tried to make english muffins from scratch once and they did not turn out well.

I may give them another try soon.

[Glenna]

Jeff--Ha! Yeah, I know, that's going too far, huh?

Sher--yeah, cheese sauce on everything is pretty southern and you have to put the holy trinity in just about everything too, even cheese sauce.

Coffeepot--I laughed when I saw that and immediately thought of my croissant making attempts. Um. It's harder than it looks and sounds...eh?

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