Country Eggs Benedict
A Southern twist on classic eggs Benedict with biscuits, sausage, and creamy bacon gravy.
Servings 4 people
Calories 620kcal
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
Serving Size: 2 biscuit halves topped with 2 sausage patties, 2 eggs, and ¼ cup + 2 tablespoons of gravy.
- 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.
Nutrition
Serving: 1serving (see notes) | Calories: 620kcal | Carbohydrates: 32g | Protein: 28g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 390mg | Sodium: 980mg | Potassium: 560mg | Fiber: 2g | Sugar: 5g | Vitamin A: 420IU | Calcium: 180mg | Iron: 3.2mg
