Almond Flour Biscuits with Fried Eggs and Rosemary Country Gravy
Fresh made almond flour biscuits are topped with fried eggs and a rosemary white country gravy for a hearty and satisfying breakfast.
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 well combined. Divide the mixture into two ramekins and set aside.
Gravy Preparation: In a medium saucepan, melt 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, whisking continuously to keep the mixture smooth. Add finely chopped rosemary, salt, and pepper. Reduce heat to low and let the gravy simmer, stirring occasionally, until it thickens.
Fried Eggs: In a skillet, melt butter over medium heat. Crack in the eggs and season with salt and pepper. Cover with a lid and cook for about 5 minutes, ensuring the yolks remain soft.
Microwave Biscuits: While the eggs are cooking, microwave each ramekin with the biscuit mixture for 90 seconds. Allow the biscuits to cool for a minute before slicing each in half.
Serve: Place biscuit halves on plates, top each half with a fried egg, and drizzle generously with rosemary country gravy. Garnish with fresh parsley and enjoy!
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.
