Country Eggs Benedict Muffins
Try our country style benny on a Thomas’ original.
2 Thomas'® Original English Muffins, split and toasted
8 oz bulk breakfast sausage meat
2 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons olive oil
4 large eggs
Cook sausage in a medium skillet over moderate heat, stirring and breaking up pork with a spoon, until no longer pink, about 4 minutes. Sprinkle sausage with flour and cook, stirring, 2 minutes. Add milk in a slow stream and simmer, stirring occasionally, until thickened, about 3 minutes. Keep sausage gravy warm, covered over very low heat. Heat oil in a large non-stick skillet over moderate heat, until hot and break eggs into skillet, keeping them in one layer. Cook eggs over moderately low heat, until white on underside is set, about 2 minutes. Flip eggs and continue to cook until whites are set but yolk is still runny, about 30 seconds more. Place muffins cut side up on serving plates and top each with one egg, 1/4 of gravy and serve immediately. Sausage gravy yields about 1 1/3 cups.