Eggs and Biscuits with Breakfast Sausage, Sage and Mushroom Gravy
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 740
- Total Fat
- 49
- Saturated Fat
- 21
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 29
- Cholesterol
- 463
- Sodium
- 933
- Total: 45 min
- Active: 45 min
Ingredients
Biscuits:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup cold buttermilk, plus more for brushing
Gravy:
6 cremini mushrooms, stems removed, sliced
Extra-virgin olive oil
Kosher salt
1/2 yellow onion, diced
8 ounces breakfast sausage
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk, plus more if needed
1 tablespoon chopped sage
12 large eggs
2 tablespoons thinly sliced chives
Directions
Special equipment:
a 3-inch biscuit cutter- For the biscuits: Preheat the oven to 450 degrees F.
- Add the flour, baking powder, salt, sugar and butter into a food processor. Pulse a few times until the butter is the size of peas. Transfer into a large mixing bowl and make a well in the center of the flour, then pour in the buttermilk. Use a spatula to bring the mixture together until just combined, making sure not to overmix. Turn the dough out onto a floured board and bring together with your hands. Gently form the dough into a rectangle that’s about 1/4-inch thick. Fold the two outer edges inwards like an envelope and press into another rectangle. This will create those flaky, buttery layers in the biscuit. Repeat two more times, then press into a 1/2-inch-thick rectangle and cut out the biscuits using a 3-inch biscuit cutter. Place onto a parchment lined sheet tray and brush with buttermilk. Transfer into the oven and bake for 11 to 13 minutes, or until golden brown, turning the pan halfway through baking.
- For the gravy: Toss the mushrooms in a bowl with a drizzle of olive oil and salt to taste. Heat up a large sauté pan over medium-high heat. Add the mushrooms into the pan in an even layer and cook for 3 to 4 minutes, or until brown. Flip the mushrooms and cook on the other side for another 3 minutes. Remove from the pan and reserve. Add a drizzle of olive oil and the onion, season with salt and sauté for a few minutes until translucent. Add the breakfast sausage, breaking it up well with a spoon, and cook for about 8 minutes, or until nicely browned. Add in the butter and stir to melt, then add the flour to make a roux. Stir in the milk and sage and bring to a boil, then reduce to a simmer cook for 10 to 15 minutes, or until all of the flavors have melded and the gravy is nice and thick. You can add more milk if needed to thin it out.
- Meanwhile, coat a medium nonstick sauté pan lightly with olive oil, add the eggs and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
- To serve, split the biscuits in half and smother them with the gravy. Garnish with the chives. Serve alongside a couple of fried eggs and enjoy!