Inspired by Eggs Benedict, my recipe for Eggs Augustine features fried eggs, bacon, and beer-cheese sauce over delicious freshly, baked biscuits. This is a delectable brunch meal that will fuel you for the day!
Prep Time: 5 Minutes
Cook Time: 20 minutes
Serves 4
Ingredients
4 biscuits (see recipe for jalapeno cheddar biscuits here)
4 eggs
4 strips of bacon
¾ cup of whole milk
¾ cup of beer, preferably a pilsner or ale
½ cup shredded Gouda cheese
½ cup shredded cheddar cheese
1 tablespoon corn starch
Salt
Pepper
1 teaspoon paprika
Instructions
For the Smoked Gouda Beer Cheese Sauce
- In a small cup, add the corn starch and a small amount of milk and mix them together
- In a small pot, add the cup of milk and heat it up over a medium-heat
- As the milk is heating up, add the beer and stir. Bring the mixture to a boil and keep stirring using a whisk
- Add the cheeses, spices, and the corn starch mixture and stir in well.
- Lower the heat to a medium and keep stirring as the cheese blends with liquids and it begins to reduce and thicken
- Keep stirring, and as it begins to thicken, lower the heat to low and keep it on low stirring frequently while you prep the eggs
For the Eggs Augustine
- Place the biscuits on a plate whole. Do not halve them or cut them
- In a frying pan, fry the bacon until it cooks to desired crispyness
- Place the bacon so it folds over the biscuit
- Fry the eggs in the leftover bacon grease sunny side up style
- Using a spatula, place them over the bacon and biscuit
- Using a small ladle or spoon, drizzle the cheese sauce over the eggs
- Serve and enjoy for breakfast, brunch, or for any meal of the day
Cooking Therapy 