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'''Eggs Beauregard''' (also called '''Southern Eggs Benedict''' or '''Country Benedict''') is a specialty of the [[Cuisine of the American South]]. It is similar to [[Eggs Benedict]], but made with [[biscuits]], sausage, and country gravy.<ref>houstoniamag.com/eat-and-drink/2014/10/recipe-eggs-beauregard-october-2014</ref> The dish was once made with hard boiled eggs served in cream sauce, but in modern times the term is used for biscuits and gravy with fried egg and sausage.<ref>{{cite book |last1=Emina |first1=Seb |title=The Breakfast Bible |publisher=Bloomsbury}}</ref> |
'''Eggs Beauregard''' (also called '''Southern Eggs Benedict''' or '''Country Benedict''') is a specialty of the [[Cuisine of the American South]]. It is similar to [[Eggs Benedict]], but made with [[biscuits]], sausage, and country gravy.<ref>houstoniamag.com/eat-and-drink/2014/10/recipe-eggs-beauregard-october-2014</ref> The dish was once made with hard boiled eggs served in cream sauce, but in modern times the term is used for biscuits and gravy with fried egg and sausage.<ref>{{cite book |last1=Emina |first1=Seb |title=The Breakfast Bible |publisher=Bloomsbury}}</ref> |
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Revision as of 20:19, 2 February 2020
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Eggs Beauregard (also called Southern Eggs Benedict or Country Benedict) is a specialty of the Cuisine of the American South. It is similar to Eggs Benedict, but made with biscuits, sausage, and country gravy.[1] The dish was once made with hard boiled eggs served in cream sauce, but in modern times the term is used for biscuits and gravy with fried egg and sausage.[2]
Preparation
The 19th century version was made with finely crumbled hard boiled eggs. The cream sauce was made with butter, flour and milk into which only the egg whites would be added. The egg mixture was spread on slices of toast and topped with egg yolk and finished in the broiler.[3]