Sausage and Gravy Eggs Benedict

Ingredients

• Sausage (1 pound, crumbled)
• Butter (4 tablespoons)
• All-purpose flour (1/4 cup)
• Milk (2 cups)
• Salt (to taste)
• Black pepper (to taste)
• Eggs (4 large)
• English muffins (2, split and toasted)
• Chopped fresh parsley (for garnish (optional))

Instructions

1. In a large skillet over medium heat, cook the crumbled sausage until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, stirring continuously to form a roux.
3. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and comes to a simmer, about 5 minutes.
4. Stir the cooked sausage back into the gravy. Season with salt and black pepper to taste. Remove from heat and set aside.
5. To poach the eggs, fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the water. Cook for about 3-4 minutes for soft poached eggs, or longer for firmer yolks.
6. While the eggs are poaching, toast the English muffins until golden brown.
7. To assemble, place a toasted English muffin half on each plate. Top with a poached egg, and generously ladle the sausage gravy over the top.
8. Garnish with chopped parsley if desired and serve immediately.