Recipe for Eggs Beauregard – the all-American version of Eggs Benedict
4 biscuits/english muffins/scones/
12 strips bacon
55g unsalted butter
1/4 c. flour
1 1/2 c. milk
Salt & pepper, to taste
Prepare the biscuits/scone accoarding to the instructions and set aside in a warm oven.
Heat a skillet or large pan over medium-low heat. Cut the bacon into 10cm long strips and add to the pan. Cook until the fat is rendered out and the bacon is crispy, flipping occasoinally, about 10 to 15 minutes. Set aside in a warm oven.
In a sauce pan over medium-low heat melt the butter. Add the flour and cook for 2 minutes, stirring constantly.
Pour in the milk and bring to a boil, stirring occasoinally, and cook until thick. Add the salt and pepper to your liking. Reduce heat to low.
Place a skillet or large non-stick pan over medium-low heat. Crack the eggs into the pan. Cover the pan with a lid and let cook until the whites are cooked through, and the yolks are still liquid, about 4 to minutes.
Slice a biscuit/scone in half and place it on a plate. Top with a few bacon slices, then a fried egg, and lastly the white gravy.