Southern Eggs Benedict with Tomato Gravy

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A delicious southern inspired twist on the traditional brunch favorite! Fluffy biscuits topped with crisp bacon, poached eggs, and tomato gravy. This tomato gravy takes this breakfast over the top!

One of my favorite restaurants in Asheville is Early Girl Eatery. Their food is fantastic and very reasonably priced. Last year, I tried their eggs Benedict and it was covered in this delicious tomato gravy that was absolutely amazing. It's taken me an entire year to make it at home, which is really inexcusable. One bite will leave you wishing you had doubled the recipe!

While a classic eggs Benedict uses an English muffin, ham, and hollandaise sauce over top, I thought the tomato gravy paired better with a southern twist, thus the biscuit and bacon. This was the perfect breakfast for dinner - especially when served with my easy restaurant style skillet breakfast potatoes!

You can use your favorite biscuit recipe or just pick up a can at the grocery store. 

Southern Eggs Benedict with Tomato Gravy

2 biscuits, warmed

8 slices thick cut bacon

4 large eggs, poached {a good tutorial here}

3 tablespoons olive oil

4 cups tomatoes, chopped 

1 cup onion, finely diced

2.5 tablespoons flour

1 tablespoon fresh basil, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon sugar

salt and pepper, to taste

In a large heavy bottomed pot, heat the olive oil to medium high. Add the onions and saute until softened and translucence. Sprinkle the flour over top and whisk, letting cook, until a lightly browned roux is formed. Add the chopped tomatoes, basil, thyme, sugar, salt, and pepper. Simmer on low for 30 minutes or until the tomatoes are broken down.

Meanwhile, line a baking sheet with foil and arrange the bacon slices on top, being careful to not stretch them out too much. Place the baking sheet in a cold oven, shut the door, and turn the oven on to 400. Let bake for 15-20 minutes or until browned and just starting to crisp. Remove from oven and transfer the pieces to a paper towel lined plate.

To serve, split the biscuits open and top each half with 2 slices of crisp bacon, a poached egg, and a generous ladle of tomato gravy.  

Source for the tomato gravy: slightly adapted from Early Girl Eatery