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Down South Eggs Benedict

Down South Eggs Benedict

CHEF DEMETRIO  MARQUEZ | Reinhart® New Orleans Division

Portion Cost: $3.08
Suggested Menu Price: $9.99
Profit: $6.91


  • 1 each Southern style buttermilk biscuit dough
  • 2 each Home-­style chicken tenderloin fritters (ready-­to-­cook frozen)
  • 2 each Eggs
  • TT Vegetable oil
  • TT Salt and pepper
  • 3 oz. Old fashioned-­Texas gravy biscuit mix
  • 3 oz. Country style sausage pork patty
  • Chopped chives to garnish


  1. Preheat oven to 350 degrees. Bake the biscuits until golden brown, then set aside after done.
  2. Country Sausage Gravy: Cook sausage until done. After cooled, crumble the sausage patties then set aside. Make the country gravy as directed according to gravy biscuit mix. Add crumbled sausage to country gravy.
  3. Country Fried Fritter: In a fryer at 350°F, cook fritters until done, then set aside.
  4. Fried eggs: In a mid-­‐high temperature heated skillet, add a little vegetable oil, then add eggs and fry to desired temperature. Add salt and pepper.
  5. On a plate, split the biscuit into two halves, then topped with country fried fritter, fried eggs. Finish with cream country gravy. Garnish with chopped chives.

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