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Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy


This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.

  • Servings: 8

Source: Martha Stewart Living, April 2008


  • 2 tablespoons extra-virgin olive oil, or unsalted butter
  • 8 large eggs
  • 8 Flaky Buttermilk Biscuits
  • Sausage Gravy
  • Coarse salt and freshly ground pepper, to taste
  • Hot sauce, such as Tabasco, to taste


  1. Heat 1 tablespoon oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.) Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

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