Biscuits, Eggs, and Sausage Gravy
One of my favorite brunch dishes is biscuits & gravy. I don’t know what it is, but I’m that guy who puts extra gravy on EVERYTHING. This time, I made sweet potato biscuits (see recipe here) topped with soft-scrambled eggs, and literally drenched in a breakfast sausage country gravy. Each bite was a throwback to late night, post-clubbing memories at Denny’s, Lyon’s, or Mel’s Diner.
Ingredients:
1/4 pound of breakfast sausage (out of the casings)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 eggs, whisked
2 tablespoons canola oil
Sweet potato biscuits (recipe here) or honestly, buy some or make the Pillsbury biscuits.
Chopped chives or parsley (for garnish)
Steps:
In a medium sauce pan over medium-high heat, start to brown the breakfast sausage with the butter. When the sausage is browned, sprinkle in the AP flour and cook for a couple minutes to cook out the raw flour taste. Whisk in the whole milk, salt , and pepper. Reduce heat to simmer. As the gravy thickens, cook the eggs.
In a nonstick pan, heat the canola oil over medium-low heat. Add in the whisked eggs and cook while constantly stirring the eggs. You want soft curds, but feel free to cook the eggs to your preference. When the eggs are to your liking, it’s time to plate.
To plate, split a biscuit in half and spoon over the soft scrambled eggs. Then, top everything in that lucious gravy and garnish with the chives/parsley. Don’t forget to have a side of extra gravy, because believe me, you’ll want it!
