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.
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.
Ingredients
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
Gravy
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 sprig of fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional
- 4 eggs
- 1/4 cup fresh chopped parsley
Instructions
- Mix together the biscuit ingredients in 2 ramekins and set aside until later.
- Destem the rosemary and finely dice the leaves.
- Measure 1/4 cup flour and 1 cup milk to prepare for the gravy.
- Heat the butter in a medium saucepan over medium heat.
- Slowly 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 and reduce heat to low to simmer. Stir occasionally.
- Meanwhile, fry the eggs in a buttered skillet with a lid and season with salt and pepper. 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.
- Plate the biscuit halves and top each half with an egg.
- Pour the gravy over top 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.