Directions:

In e medium saucepan, bring 4 cups of water plus the vinegar to a boil over medium heat. (There should be enough water in the pot to completely cover your eggs after you add them) Reduce the heat to maintain simmer. Crack each egg into a small bowl, one at a time, and then bring the bowl close to the surface of the simmering water and gently slip each egg into the water. (I sometimes use a spoon to help push the egg whites closer to the yolk to make a nice, round poached egg) Cover the pot and turn off the heat. Let the eggs cook for 4 minutes, or until the whites are set but the yolks are still bright yellow and runny.

To assemble the southern eggs benny, place four hash browns on a plate and top each with fried chicken. Spoon about 2 tablespoons of gravy over the fried chicken. Then use a slotted spoon to carefully remove the eggs from the water. Lightly tap the bottom of the spoon on a paper towel to remove any excess water from the egg and place one egg each on top of each hash brown. Add a little more gravy on top then garnish with fresh thyme and season with cracked black pepper to taste. Serve and enjoy.

Directions:

With a box grater on the side with the large holes, grate the shallots and potatoes over a clean kitchen towel. Gather up the kitchen towel with the potato and shallots inside and wring out the excess water of the potatoes over a bowl. Then add the potatoes to the bowl. Add the eggs, flour, salt and ground black pepper and mix together.

Heat a griddle over medium heat and brush a tablespoon of oil and then melt a tablespoon of butter.  Add 2 tablespoons of the potato mixture into small mounds on the griddle and press down into a patty. Cook until golden brown, about 3 to 4 minutes. Flip and cook until both sides are golden brown and crisp, about 4 minutes more. Remove to a rack set over a baking sheet and repeat with the remaining mixture.

Serve immediately or keep in a 200 degrees F until ready to serve.

Directions:

In a medium sauté pan with left over drippings, add butter and melt on medium heat. Add flour, a little at a time, whisking constantly, until roux is smooth and starts to bubble, about 2 minutes. Gradually add the milk and heavy cream and reduce to medium low heat. Continue to whisk while adding the fresh herbs and season with salt and pepper. Gravy is done when it has thickened. Serve warm.