Eggs Augustine

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


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



1 teaspoon paprika


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

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