Country Style Eggs Benedict

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By Susan Feliciano
from Oak Ridge, TN

Eggs Benedict - poached eggs on Canadian Bacon and English Muffins, topped with Hollandaise Sauce and other tidbits - I love these! But my husband does not really like Hollandaise Sauce. So I made him a breakfast plate of "Country Style Eggs Benedict" this morning, and he was very happy.

serves 2
prep time 15 Min
cook time 20 Min
method Stove Top


  • 4
    breakfast sausage patties
  • the grease from cooking the sausage
  • 1 can(s)
    grands biscuits
  • 2
  • 1-2 Tbsp
    bacon grease
  • 2-3 Tbsp
    all purpose flour
  • 8-12 oz
    evaporated milk or fresh cream

How To Make

  • 1
    Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
  • 2
    Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
  • 3
    Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
  • 4
    Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.

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