Poached Eggs, Biscuits & Gravy

Confession time. Clearly you don’t really have to live in the South to find “biscuits and gravy” but I’ve lived in the “South” for about a year and a half and have never taken the time to try it, or any Southern food for that matter. Yeah, shame on me. For a foodie lover of many foods, even ones that I won’t eat regularly that I can appreciate… Southern food quite honestly has never looked our sound appealing to me. Doesn’t mean I won’t try it of course. OF COURSE!


My husband has asked in the past about me making biscuits and gravy. The pictures on the internet, how people describe it and the thought of figuring out another culture of food literally overwhelmed me. So I put it off. I’m pretty sure he asked me again another time. Then I hear among the social crowd how one could go for a good “Southern Biscuit and Gravy.” So, you can see at this point I’m slightly intrigued. Then a friend presented me a challenge; to make Southern Biscuits and Gravy with maybe a twist or make it fancy. I thought, hmmm… okay, now I’m fully interested. I figured at this point there’s enough signs to finally give it a try. What better way to do it than ALL HOMEMADE FROM SCRATCH! Go big or go home!


I’m crazy… but, it’s really worth it. And not as hard as it appears or sounds. I should’ve known better. I did add a little Italian touch to it. Nothing crazy. Just some fresh minced garlic and oregano. You’ll see. Of course. But I do intend to take this and make a full blown Italian version and truly start an Italian Southern Fusion. We’ll see LOL. All credit should go to my friend of course. I probably would’ve never thought of this on my own, ever. And to make it slightly more classy, I took the basic concept of an Eggs Benedict by cutting the biscuit open in half, placing a poached egg on each one THEN topping everything with the gravy. I must say, the yolk tied in with everything was spectacular. You have to give it a try at least once.


Last thing. I think this can go without saying that this is definitely not the healthiest breakfast. It’s likely the least healthiest breakfast recipe on this blog. I already have ideas on how we can make this healthier but the question is, will it taste as good? Probably not. Is it even worth it? Ehhhh. Should I even bother when you can just have the better version once in a while instead? Moderation, I swear. It’s your friend. It’s awesome. Okay, go try this recipe like, NOW!

Printable Version


makes about 10

2 cups unbleached all-purpose flour, plus more for dusting the board
¼ teaspoon baking soda
1 tablespoon baking powder (without aluminum)
1 teaspoon sea salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approximately)
1 tablespoon unsalted butter, melted

Preheat the oven at 450 F degrees.

Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.

Turn the dough out onto a floured board. Gently pat (don’t use a rolling pin) the dough until it’s about ½” thick. Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.

Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.

You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.

NOTE: You can make these biscuits, cut them, put on a cookie sheet and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.


2 tablespoons olive oil
1 pound pork breakfast sausage
¼ onion, grated
1 garlic clove, minced
1 teaspoon dried oregano
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk, plus more just in case
Fresh ground black pepper
Sea salt

Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.

Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.

Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.


Add a dash of white vinegar to a medium pan of boiling water. Crack an egg into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon and place on some paper towels to drain any excess water.