ya get a GT oh hi you again just keeps popping up on me awkward don't judge me so like you want some food huh it's breakfast time you want some pop-tarts frosted please I know what you want make something good for you yeah freshen up and get cleaned up and they're good for you they will be over on the counter gone through oh yeah alright guys welcome to cooking with CJ got a little bit more presentable for the for the cook today you're a returning subscriber thanks for stopping by and if you're new to the channel make sure you hit that subscribe button and I bow next to it so you get all the dirt and everything we're doing two shows a week now check them out alright so today we're gonna be making a country Benedict okay it's not like Eggs Benedict it's just a play on it I'm not a big fan of holiday sauce so me I'm gonna make a country gravy throw it over the top of my poached egg with a little sharp cheddar sausage patty and a toasted English muffin it's gonna be awesome you'll love it it's quick it's easy no big deal i gravies quick and easy it's a winner every time alright so don't you dare not change this you not click off I know all those shiny objects on the right side on your right side look good you wanna like what's that next guy doing don't finish it I'm working hard for you stick around alright come on back Oh guys here's the finished product that nice gravy on top of those perfectly poached eggs let's cut into one right here good to come out alright come on guys let's go the ingredients for our country Benedict so we're going to toast up an English muffin or two got some sharp cheddar pork sausage they're gonna make patties out of and for the gravy couple eggs for poaching little red onions for the pork sausage gravy the flour for the gravy the milk could grieve me little smoked paprika you know I got that crack black and I'm gonna saute the onions and extra virgin olive oil quick come on back in the show yeah we put it all together alright guys we're back I made some quick little sausage patties here they're not all uniform but how you know it is what it is so what I want to probably come out a little bit soon the others and fry these up leave the oil and grease in there add the rest of our little sausage in there chunk it up put the onions in and we'll start building that gravy got some water over here for our poached eggs it's kind of just gonna come to a little rolling boil little simmer it doesn't need to be boiling because it'll kill your eggs and there goes some toast pop it up but come on back and we'll go from there alright guys sausage patties are done get some monies in here yeah so people don't like onions alright that's okay someone's don't like onions in their sausage gravy but for me I think it makes it taste a lot better I think the Tsarina something or something alright anyway so I'm gonna get these cute little trans add a little salt pepper to it little crack black and then I'm gonna get that get that sausage the rest of the sausage in here get ready to make our gravy come on back back check it out fry it up the sausage real nice again liaison this is meal right here put an egg in that bad boy and you're good to go but we're gonna make this better we're gonna make this tastier you know you're gonna like it alright so we're gonna add a little flour to it because we're gonna make our sausage country gravy so we need a little flour just put enough in there to coat everything you're trying to go a little you know one to one with the oil in there so you want to get it all she's got a coated good I like to put it in with the meat like this so it has time to kind of cook through and he grabs the flavor grab the flavor of the sausage and the onions and the oil gets absorbed real good don't want a lot of grease in your gravy no one likes a greasy gravy okay I'm gonna cook this down for a minute and come on back and I'll show you how to add the milk to it all right guys we're back had a little bit of time for the the flour to absorb in here it's all kind of kicked through for a good minute or so now I might add some milk to it all right and just whisk it in slowly let it kind of come to temperature I've let this milk kind of sit out a little bit get I'll say room temperature it's still got a little bit of chill to it and sorry I'm moving around let it come to room temperature a little bit you don't want to put straight-out cold milk into this it'll tighten it up to smooth I won't say it's good it won't combine you'll have lumps in your gravy all right so we're gonna get this filled in here get out a little bit more keep whisking you're gonna see it thick enough down there right away all right looks good God do you need to smell this everybody come to my house right now this is so tasty all right so that's the rest of you can stir this around keep an eye on it you know I used 2 cups may need more and maybe a little less I'm gonna keep whisking around but real quick I'm gonna have my cracked black I like a lot of pepper in my gravy I'm a big fan of cracked black so but you guys do it to taste I'm also going to add a little smoked paprika in there big little dabba do you just added that smoky heat in there I like a little heat in my grave all right so I'm gonna keep whisking this around I'm gonna let it tighten up and then come on back and I'll show you how we do this poach the eggs and then we'll build this bad boy come on back all right guys we're back we got this water into a pan with a rolling boil nice little simmer it's not boiling we don't above them but we're gonna get this going see I'll turn this around I'm getting inertia in there so when I pour this egg in here it's gonna wrap itself upon itself that makes sense so all that whitening a white part is gonna see it's kind of wrapping into itself you ever take to be honest with you guys this is my first attempt at poaching where it looks like it's gonna be all right a little bit of Flyway over here but we're gonna cook this down for about two minutes then we'll pull it out dab it off and go from there come on back all right guys guy right here there's our first poached egg gonna let it drain off dry off a little bit make the other ones look you got it it's gonna be nice aroni in there got on all the white parts cooked off though so I'm gonna add this to the dish and come up I'm gonna do the rest of them come on back all righty we're back got the finished dish right here got the nice gravy over the top the perfectly poached eggs which is not bad because it's my first time poaching eggs but we don't give this thing a taste I've cut it out a little bit already and he was buff I've got the sausage patty got that sharp cheddar the eggs the nice country gravy you know it's good give this a shot very good tasting down listen let me know in the comments below if you like those little intro skits we're doing trying to have some fun with D but you think it's a waste of time you just wanna get straight to the cookin let me know thanks for stopping by today and do all this stuff on hand card like subscribe share with people once again thank you for cooking with CJ take care now