Mahasti’s interpretation of this classic brunch dish is perfect for the upcoming Christmas holiday. Think about preparing the biscuits, country hollandaise sauce, and breakfast sausage a day in advance so you can spend more time with your family on Christmas morning opening presents. Mahasti used sausage from Riverplains Farm in Strawberry Plains, Tennessee.

Click the photo below to watch Mahasti’s appearance on WBIR from last weekend.

For the Country Hollandaise

1 cup Mayonnaise

1 Tbl + 2 tsp Fresh Lemon Juice

2 tsp Cider Vinegar

With a whisk, mix all ingredients together in a small bowl, until smooth.

For the Knox Benedict:

4 Biscuits, Baked (can be baked a day ahead)

4 Eggs, Scrambled

Breakfast Sausage

Monterey Jack Cheese, Shredded

Preheat oven to 400 degrees. Cut biscuits in half and place the biscuits on a cookie sheet. Top each half with some of the scrambled eggs, followed by some breakfast sausage, and cheese. Top with about 1 tablespoon of “Mock Hollandaise.” Place the topped biscuits in the preheated oven and bake for 13 – 15 minutes or until hot. Remove from oven and serve immediately.

Good morning! We’re sharing the recipe for the okra fritter brunch special we had over the weekend. It’s a delicious idea for any okra you might have from this year’s CSA. Be sure to catch Mahasti every first and third Saturday morning on WBIR for more great recipes using seasonal ingredients.

Here’s the link to last weekend’s segment.

½ cup red onion, finely chopped

1 cup fresh okra, trimmed and thinly sliced

1 large egg

1.5 cup well-shaken buttermilk

1 cup yellow cornmeal

¼ cup flour

1 tespoon sugar

1/2 tespoon cayenne

1 tsp salt

About 1 cup vegetable oil for frying

Whisk egg in a medium bowl, then whisk in buttermilk, cornmeal, sugar, cayenne, and salt until smooth. Stir in okra and onion mix until everything is well incorporated.

Add enough oil to skillet to measure 1/4 inch and heat over medium heat until it shimmers. Cook rounded tablespoons of batter (6 to 7 fritters per batch), turning once, until golden, 2 to 3 minutes per batch. Transfer to paper towels to drain.

Serve with a side of ranch dressing.