Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy
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Fresh made almond flour biscuits are topped with fried eggs and a rosemary white country gravy for a hearty and satisfying breakfast.
This recipe for almond flour biscuits with fried eggs and rosemary country gravy is a delicious combination of savory flavors that will leave your taste buds craving more. The biscuits are made with almond flour, giving them a unique nutty flavor that pairs perfectly with the rich and creamy rosemary country gravy. The fried eggs add a protein-packed punch and a luscious texture to the dish. The freshly chopped parsley adds a pop of freshness that balances the flavors and ties everything together. This dish is a hearty and satisfying breakfast that is perfect for a lazy weekend morning.
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
For the Biscuits
- 1 tablespoon salted butter
- Pinch of coarse kosher salt
- 1 large egg
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1 teaspoon oregano
For the Rosemary Country Gravy
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 sprig of fresh rosemary, leaves finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Eggs
- 4 eggs
- Butter for frying
- Salt and pepper to taste
Garnish
- 1/4 cup fresh chopped parsley
Instructions
Biscuits:
- In a bowl, combine almond flour, baking powder, oregano, salt, butter, and egg. Mix until combined.
- Divide the mixture into two ramekins and set aside.
Gravy Preparation:
- In a medium saucepan, melt the 4 tablespoons of butter over medium heat.
- Gradually whisk in the flour, ensuring no lumps form, creating a smooth roux.
- Slowly add in the milk, continuing to whisk to keep the mixture smooth.
- Add in the finely chopped rosemary, salt, and pepper. Reduce heat to low and let it simmer, stirring occasionally.
Fried Eggs:
- In a skillet, melt some butter over medium heat. Crack in the eggs, season with salt and pepper.
- Cover with a lid and cook for about 5 minutes, ensuring the yolk remains soft.
Biscuits:
- While the eggs are cooking, microwave each ramekin containing the biscuit mixture for 90 seconds.
- Allow a minute to cool before taking out and slicing each biscuit in half.
Serve:
- Place biscuit halves on plates.
- Top each half with a fried egg, drizzle with the rosemary country gravy, and garnish with fresh parsley.
Using this recipe, mix together the biscuit ingredients in 2 ramekins and set aside until later.
Destem the rosemary and finely dice the leaves.
Heat the butter in a medium sized saucepan over medium heat and begin to stir in the flour.
Stir in the flour until it becomes a paste.
Slowly stir in the milk while stirring quickly with a wooden spoon to form a creamy roux.
Stir in the rosemary and salt and pepper.
Reduce heat to low to simmer. Stir occasionally.
Meanwhile, fry the eggs in a buttered skillet with a lid. Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.
Microwave each biscuit on full power for 90 seconds.
Let cool a minute and then remove from ramekin and slice in half.
Cook over medium with the lid on about 5 minutes until cooked but the yolk still soft.
Plate the biscuit halves and top each half with an egg. Pour the gravy over top and garnish with fresh parsley.
