- 1
- 40 mins
Ingredients
- 6 biscuits
- 4 ounces shredded aged cheddar cheese
- 2 tablespoons chopped chives
- 12 slices aged cheddar cheese (cut into triangles)
- 1 pound chicken sausage (removed from casing)I used turkey breakfast sausage.
- 3 tablespoons flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 t. salt & freshly cracked black pepper
- 6 large eggs
- 1/4 cup fresh parsley (chopped)
- hot sauce (optional)
Preparation
Step 1
NOTE: Mix cheddar and chives into biscuit batter before turning out dough. Bake according to biscuit recipe.(I just used frozen biscuits with no additions.)
Preheat oven to broil.
Slice the biscuits in half and open so the cut sides are facing up. Place onto a baking sheet and top each half with a piece of cheese. Place in the oven to melt slightly.
In a large sauté pan, cook sausage in a few tablespoons of olive oil over medium heat. Break up the sausage into small pieces and cook until crispy and golden brown. Drain off excess fat, leaving 3 tablespoons. Sprinkle in the flour and stir to combine. Slowly add the chicken stock and whisk into the mixture. Cook for 3-5 minutes or until slightly thickened. Reduce heat to medium-low and stir in the cream. Cook for 1-2 minutes and season to taste.
Bring a medium pot of water to a boil then reduce to a gentle simmer. Crack each egg into a small bowl. Gently place 1 egg at a time in to the water to poach. Cook for 3 minutes. Carefully remove with a slotted spoon and blot off water with a clean kitchen towel. Repeat with remaining eggs.
Place two biscuit halves on each plate and top each with a poached egg. Cover in sausage gravy and garnish with parsley and hot sauce. Serve warm.
Tip
- Reheat poached eggs in a bowl of warm water for 1-2 minutes.