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Southern Fried Eggs Over Buttermilk Biscuits with Sausage Gravy

17

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

Ingredients

  • 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

Directions

  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.

Reviews Add a comment

  • faithrenee
    27 JUL, 2011
    Just made this for dinner for my hubby and kids,,,I have never attempted anything like this before! I was nervous to say the least. It turned out like we were at a Gourmet Restuarant. I empressed myself. I dont make breakfast things! I do dinner or desserts! He better not get used to it!!! But i made it for dinner so...LOL!! Thanks for the Help!! Definitely Recommend this one to ALL.
    Reply
  • kingkrgt
    26 MAR, 2008
    You can use buttermilk in place of milk in most recipes. Buttermilk brings out the taste and makes your breads, cakes etc. moist. I would give it a try.
    Reply
  • free2choos9336227
    24 MAR, 2008
    I have a biscuit recipe that I am devoted to. They turn out light, fluffy, and flakey, everytime. The thing I wanted to know is can I substiute buttermilk for the regular milk in this recipe? Does anybody think that the buttermilk may not work because of the thickness of it or the componets of it?
    Reply