Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy

Click here to add your own text

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.