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.



Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes


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


  • 1/4 cup fresh chopped parsley



  • 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.


  • 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.


  • 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.