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

  1. Mix together the biscuit ingredients in 2 ramekins and set aside until later.
  2. Destem the rosemary and finely dice the leaves.
  3. Measure 1/4 cup flour and 1 cup milk to prepare for the gravy.
  4. Heat the butter in a medium saucepan over medium heat.
  5. Slowly stir in the flour until it becomes a paste.
  6. Slowly stir in the milk while stirring quickly with a wooden spoon to form a creamy roux.
  7. Stir in the rosemary and salt and pepper and reduce heat to low to simmer. Stir occasionally.
  8. 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.
  9. Microwave each biscuit on full power for 90 seconds. Let cool a minute and then remove from ramekin and slice in half.
  10. Plate the biscuit halves and top each half with an egg.
  11. 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.

Plate the biscuit halves and top each half with an egg. Pour the gravy over top and garnish with fresh parsley.