Country Eggs Benedict
Country eggs benedict gives classic eggs benedict a Southern twist with biscuits, sausage patties, fried eggs, and creamy bacon gravy for the ultimate comfort-food breakfast.
If you’ve ever been torn between biscuits and gravy and classic eggs benedict, this country eggs benedict recipe gives you the best of both worlds. Instead of a toasted English muffin, Canadian bacon, and hollandaise sauce used in traditional eggs benedict, this country-style version features a fluffy biscuit, savory sausage patties, fried eggs, and creamy gravy.
Recipe at a glance
- A Southern twist on classic eggs benedict
- Made with easy-to-find ingredients
- Perfect for breakfast, brunch, or breakfast-for-dinner
- Rich, creamy gravy instead of hollandaise sauce
- Easy to customize with your favorite breakfast meats
Summarize and save this content on
Jump to:
Ingredients you will need
Whether you’re serving brunch for a crowd or treating your family to a special weekend breakfast, this easy recipe comes together with simple ingredients you probably already have on hand. To make Southern eggs benedict, you will need:
See the recipe card for full information on ingredients and quantities.
- Bacon grease – Adds rich smoky flavor and forms the base of the gravy.
- All-purpose flour – Thickens the gravy.
- Whole milk – Creates a creamy, smooth consistency.
- Salt and black pepper – Season to taste.
- Biscuits – My homemade buttermilk biscuits work well.
- Breakfast sausage patties – Use your favorite brand or homemade sausage.
- Large eggs – Cook them sunny-side up, over easy, over medium, or over hard.
- Unsalted butter – Helps prevent the eggs from sticking and adds flavor.
Substitutions and variations
- Use different breakfast meats – swap the sausage patties for bacon, ham slices, smoked sausage, or turkey sausage.
- Add cheese – top each biscuit half with sharp cheddar cheese, pepper jack cheese, Colby Jack cheese.
- Make it spicy – add hot sauce, crushed red pepper flakes, or Cajun seasoning to the gravy.
How to make country eggs benedict
Step 1: Melt the bacon grease in a large skillet over medium heat. Add the flour one tablespoon at a time, whisking after each addition to remove any lumps. Slowly pour in the milk while whisking constantly. Continue cooking until the gravy thickens to your desired consistency. Season with salt and pepper to taste. Remove the skillet from the heat and keep the gravy warm.
Step 2: In a second skillet, melt butter over medium-low heat. Crack four eggs into the skillet and cook until the whites are set. Season with salt and pepper. Cook the eggs to your preferred doneness. Transfer the eggs to the biscuit halves and repeat with the remaining eggs.
Step 3: Warm the biscuits and sausage patties. Split the biscuits in half and place a sausage patty on each biscuit half. Place one egg on top of each sausage-topped biscuit half. Generously spoon the warm bacon gravy over the top and serve immediately.
Tips for Success
- Keep the gravy warm over very low heat if preparing ahead.
- If the gravy becomes too thick, whisk in a splash of milk.
- Cook eggs in batches to avoid overcrowding the skillet.
- Cover the skillet with a lid if making sunny-side up eggs to help set the whites.
Serving suggestions
This country eggs benedict pairs well with:
Storage and reheating instructions
Storage. Because of the eggs and gravy, this dish is best served immediately after preparation. Store leftover gravy separately in an airtight container in the refrigerator for up to 3 days.
Reheating. Warm the gravy in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed to thin the gravy. For best results, cook fresh eggs when reheating leftovers.
Country eggs benedict FAQ’s
You can prepare the biscuits and cook the sausage ahead of time. Reheat both before assembling and cooking the eggs and gravy.
Absolutely. Refrigerated biscuits are a great shortcut for busy mornings.
No. Butter can be substituted, although bacon grease provides the most flavor.
Over easy or sunny-side up eggs create a rich sauce when the yolk mixes with the gravy, but any style works well.
Absolutely. Fill a large skillet with about an inch of water and bring it to a gentle simmer. Carefully add the eggs and cook until the whites are set. Remove the eggs with a slotted spoon and place them on a paper towel before assembling.
You can. Check out my post on making homemade hollandaise sauce in the blender for a quick and easy recipe.
More serving suggestions
Tried This Recipe? Let Me Know!
⭐️⭐️⭐️⭐️⭐️
If you made Country Eggs Benedict, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Country Eggs Benedict
Ingredients
- 2 tablespoons bacon grease
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- Salt and pepper, to taste
- 2 tablespoons butter, divided
- 4 biscuits, warmed and split
- 8 breakfast sausage patties, cooked and kept warm
- 8 large eggs
Instructions
- Melt the bacon grease in a large skillet over medium heat.
- Add the flour, one tablespoon at a time, whisking well after each addition to remove lumps.
- Gradually add the milk, stirring constantly, until the mixture thickens to your desired consistency. Season with salt and pepper.
- Remove the gravy from heat and keep warm.
- In a second skillet, melt 1 tablespoon butter over medium-low heat.
- While the butter melts, warm the sausage and biscuits. Split biscuits and top each half with a sausage patty.
- Crack 4 eggs into the skillet. Cook 1–2 minutes until whites are set. Season with salt and pepper.
- Cook eggs to your preference:Sunny-side up: do not flipOver easy: cook 10–20 seconds after flippingOver medium: cook 30–60 seconds after flippingOver hard: cook until yolk is fully set
- Place one egg on each sausage-topped biscuit half.
- Repeat with remaining butter and eggs.
- Spoon warm gravy over the top and serve.
Notes
- Keep heat moderate to avoid overcooking eggs.
- Covering the pan helps set whites without flipping.
- Butter adds flavor; oil can be substituted for crispier edges.
I love putting a Southern spin on classic recipes, and this Country Eggs Benedict might be one of my favorites. It’s pure comfort food, easier to make than traditional Eggs Benedict, and hearty enough to satisfy even the biggest appetites.