Eggs Beauregard, Eggs Cochon, Eggs St Patrick, and Eggs Pappy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: You can go gourmet or quick with this dish. Gourmet is homemade biscuits and homemade gravy. This is the quick version.
2 Lb breakfast sausage
8 canned buttermilk biscuits, cooked per directions
1 pack cream gravy mix
Butter
16 sunny-side up eggs
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Directions: |
Directions:Biscuits:
Cook per package directions, cool, and break into halves. Butter each half.
Gravy:
Cook 1/2 Lb sausage until done, cool, and chop.
Make the gravy per direction and add the sausage. Stir.
Sausage:
Divide remaining 1 1/2 Lb into 16 patties and cook until done.
Remove sausage, add butter, and fry the eggs.
Assembly:
Place two biscuit halves on each plate. Top with a sausage patty. Add an egg on top, then slather with gravy. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: The joy of this recipe is that those who don't want eggs can have plain ole sausage and gravy at the same time. Take a count ahead of time, reduce the number of patties and eggs.
For Eggs Cochon, top the biscuit halves with pork debris softened in its gravy, then a tomato slice, the egg, Swiss cheese and Tony's seasoning. Broil until cheese melts.
Eggs St Patrick are similar, but use chopped corned beef instead of debris and rye bread as the foundation. Serve with potato cabbage hash.
For Eggs Pappy, place a chicken fried steak on each biscuit half. Top with an egg and plain cream gravy. You can use potato pancakes instead of biscuits, as well.
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