| Level: | Easy |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 large eggs, at room temperature
- Kosher salt
- 1 cup all-purpose flour
- Freshly ground pepper
- 1 cup breadcrumbs
- Vegetable oil, for frying
- 4 large biscuits, split and warmed
- 1 teaspoon extra-virgin olive oil
- 8 ounces fresh breakfast sausage, casings removed
- 2 teaspoons chopped fresh thyme
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground pepper
Instructions
- Prepare the eggs: Bring a large saucepan of water to a simmer over medium-high heat. Add 4 eggs and simmer 5 minutes for very runny yolks, or 6 minutes for yolks that are slightly set around the edges. Transfer the eggs to a bowl of ice water with a slotted spoon; drain, peel carefully and pat dry. Season with salt.
- Put the flour in a shallow dish and season with salt and pepper. Put the breadcrumbs in another dish; season with salt and pepper. Beat the remaining 2 eggs in a third dish; season with salt and pepper. One at a time, carefully dredge the cooked eggs in flour, then roll in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs. Roll in the beaten eggs again and reroll in the breadcrumbs. Put the eggs on a parchment-lined plate; refrigerate while you make the gravy. Reserve 2 tablespoons of the seasoned flour.
- Make the gravy: Heat the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the thyme and the reserved 2 tablespoons seasoned flour and cook, stirring, 1 minute. Stir in the chicken broth and cream and bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Add more cream or water if the gravy is too thick. Keep warm.
- Deep-fry the eggs: Heat about 2 inches of vegetable oil in a medium saucepan over medium heat until a deep-fry thermometer registers 375 degrees F. Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Drain on paper towels.
- Serve the gravy and fried eggs on the biscuits.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1535 |
| Total Fat | 109 g |
| Saturated Fat | 23 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 363 mg |
| Sodium | 1487 mg |
Reviews
This knocked it out of the park – if I could give it 10 stars I would
Good Recipe but can’t believe Scotch on the Rocks won over Eggventures in Gravy-sitting!
Little goes along way, but very easy to make and yummy! Serve some fruit with this afterwards, such as strawberries and pineapple. I say name this dish: SKILLET THYME EGGS WITH SAUSAGE GRAVY!
Call it “Eggspecial”
Nested Lava Eggs
How about Crusty Eggs & Sausage?
Great recipe! For the competition, I would name this recipe…Peek-A-Boo I See U! sw☺
Recipe sounds delicious! True American style comfort food……now, THAT’s what I like! What would I name this recipe? How about “American Country-style Scotch Eggs”………
It has everything I love for breakfast in it! I think it needs a fancy name; “Eggs a la Golden Rod”
“Cardiac Eggrest”