My all-time favorite breakfast with a little zing!
Tools you'll need:
2 Skillets
1 lid that will cover the bottom of one of the skillets (the one you will cook eggs in)
Measuring spoons
Spatula to serve the eggs
Ingredients:
1 - 2 lbs ground breakfast sausage (not the maple kind)
Eggs (number depends on how many people are eating!)
2 Tbs butter
2 - 3 Tbs Flour
Whole milk or cream
Jerk seasoning
Pepper to taste
OPTIONAL: 1 medium onion diced
OPTIONAL: Shredded cheddar cheese to taste (about 1/2 cup usually)
1 - 2 batches of my buttermilk biscuits (recipe also on this site)
Instructions:
In one skillet, brown the sausage (and onion if you decide to put that in) on medium/medium-high heat. Add jerk seasoning and pepper to taste. I usually use about 1 tsp per pound of meat of jerk seasoning. Depends on how zingy you want it to be!
When the meat is browned, add the flour and mix so the meat is all coated. Add enough milk or cream to completely saturate and coat the bottom of the skillet (generally 2 + cups). Stir and let the gravy bubble. You'll want to add the cheese in this step too if you want the cheese in it. Stir all together to get it mixed through and let it bubble to thicken.
While the gravy is thickening, melt the 2 Tbs butter in the other skillet on medium/medium-low heat. If the skillet is too hot, the whites of the eggs will brown and get crispy). When the butter is melted and the skillet is warm enough, gently crack the eggs into the skillet. You may desire to season the eggs how ever you like. I then add a little bit of water to surround the eggs some and then cover them with that lid to hold in the heat. I like a clear lid so I can watch as the eggs are cooking so I don't over cook them. Cook to your desired done-ness. I like the yolk nice and dippy for this dish.
Break a buttermilk biscuit in half, spoon the desired amount of sausage gravy over it, and top with a dippy egg. You can serve with hashbrowns or bacon for even more breakfast delight! Mangia!
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