Does the smell or even the sight of a certain dish bring back good memories?
Does it make you want to crawl back, if even for a brief moment . . . to appreciate that time?
This recipe certainly does it for me!
This dish might seem a bit odd to some of you. For me, Golden Ray Benedict . . . is heaven on earth. Growing up, I lived next door to my Grandmama Lunsford. She was a fabulous cook, and many of my favorite recipes I inherited from her. We lived right next door for many years, and the only separation from our house to their house was a row of trees. It was quite easy to sneek through those trees, without Mom ever knowing about it! I did that often, and I’m so thankful I did.
Golden Ray Benedict was one of Grandma’s specialties, and everyone loved it. Don’t turn up your nose until you try it. It’s sooooooo delish! She made her benedict with bacon, but you could substitute ham, canadian bacon, or sausage. You could also spice it up a bit, by adding peppers and onions if you so desire. The sauce is creamy, smooth and wonderful. It really is a stunning looking dish on a plate, and is perfect for company as well. This will become a favorite of yours, unless you don’t care for eggs!
This recipe will serve a family of four.
Start by frying a pound of bacon.
I like the maple thick cut . . . use what you like.
Save at least 2 tablespoons of that bacon grease.
Boil some eggs.
Bring four eggs to a slow boil over medium heat.
Turn to a lowest heat, cover with lid for ten minutes.
It always work great for me.
When done, drain hot water, and replace with cold water.
Let cool in cold water for five to ten minutes.
Shell those eggs.
Separate the yolks from the whites.
Slice the whites, and with a fork, break up the yolks.
Set aside . . . while you make the Cheese Sauce.
Melt 2 Tablespoons butter
2 Tablespoons bacon grease.
Add salt, sugar and pepper.
Slowly add the flour, and stir until blended.
It helps to use a whisk. See . . .
This is called a Roux.
When is is hot and bubbly, slowly add the milk.
Continue whisking until Cream gravy is smooth.
Stir over medium low heat until thickened as you like.
Now…..add your sliced egg whites.
After stirring in egg whites, turn to lowest heat, and cover with lid.
Stir every now and again.
Grate some cheese . . . I like colby.
About 1 cup.
Add that grated cheese to your Cream Gravy.
Keep temperature to very low heat, and stir until cheese has melted.
Get out your toaster.
I like toasted English Muffins.
My husband just likes this on toasted Wheat or White Bread.
1. Toast or English Muffins.
2. Cream Gravy with egg whites.
3. Break up bacon on top of gravy.
4. Sprinkle yellow yolks over the top.
5. Add more grated Cheese
6. Eat and enjoy!
This is really good for breakfast, but we often have it for dinner.
CHEESEY WHITE SAUCE
2 Tablespoons butter
2 Tablespoons bacon grease and bits
4 Tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
3 cups milk
1 cup grated cheddar cheese or other
You will also need:
Hard boiled eggs
English muffins or Toasted Bread.
Melt butter along with 2 tablespoons of the bacon grease in hot skillet. Add 4 tablespoons of flour, and whisk together until smooth, hot and bubbly. Add salt, sugar, pepper and mix well. Slowly whisk in the milk, stirring constantly until thickened. Turn heat to low, and stir in grated cheese. Add sliced Hard boiled egg whites to the gravy. Put over the top of toast. Top with egg yolk, bacon and whatever else you like. Delicious!