Autumn Recipes

Recipe: Eggs Beauregard

Eggs Benedict, southern style.

By Russell van Kraayenburg October 17, 2014

True Eggs Beauregard 86’s everything and rebuilds the classic Eggs Benedict from the ground up with biscuits, sausage patties, fried eggs, and country gravy. In my case, however, I like bacon too much not to substitute it for the sausage patty. Call it whatever you want—“Southern Eggs Benedict,” “Eggs Beauregard,” “that thing we had last time”—but this is a flavorful, filling breakfast. 

In case you weren’t aware, there are dozens of varieties of Eggs Benedict, each with their own unique name. So if the classic, or this southern twist, isn’t to your liking, you’ve got a few more to try. Eggs Blackstone is the classic but with big, thick cut bacon and a tomato slice. Eggs Atlantic substitutes the ham for salmon. If you like caviar, then the Russian Easter Benedict is for you. 

My second favorite though, behind this recipe, is Huevos Benedictos—simply Spanish for Eggs Benedict, but with chorizo replacing the ham, salsa replacing the sauce, and some avocado thrown on top for good measure.

Eggs Beauregard


  • 4 biscuits (recipe here)
  • 12 strips bacon
  • 2 oz. unsalted butter
  • 1/4 c. flour
  • 1 1/2 c. milk
  • Salt & pepper, to taste 
  • 4 eggs


  1. Prepare the biscuits accoarding to the instructions and set aside in a warm oven. 
  2. Heat a skillet or large pan over medium-low heat. Cut the bacon into 4-inch long strips and add to the pan. Cook until the fat is rendered out and the bacon is crispy, flipping occasoinally, about 10 to 15 minutes. Set aside in a warm oven.
  3. In a sauce pan over medium-low heat melt the butter. Add the flour and cook for 2 minutes, stirring constantly. Pour in the milk and bring to a boil, stirring occasoinally, and cook until thick. Add the salt and pepper to your liking. Reduce heat to low.
  4. Place a skillet or large non-stick pan over medium-low heat. Crack the eggs into the pan. Cover the pan with a lid and let cook until the whites are cooked through, and the yolks are still liquid, about 4 to  minutes.
  5. Slice a biscuit in half and place it on a plate. Top with a few bacon slices, then a fried egg, and lastly the white gravy.
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