Biscuits and Sausage Gravy with Poached Eggs by Amelia Is Not A Chef

Ingredients

• 1 lb maple breakfast sausage
• 2 tbsp salted butter
• 1/4 cup all-purpose flour
• 2 1/2 cup whole milk
• 6 large eggs
• 1 cup white vinegar
• 1 cup water (for poaching bath)
• 1/2 tsp salt (adjust to taste)
• 1 tsp black pepper, freshly cracked (adjust to taste)
• 6 butter swim biscuit squares (prepared)

Instructions

1. Cook sausage in a skillet over medium heat, breaking it into crumbles until browned, about 5–7 minutes.
2. Add butter to the skillet and stir until melted.
3. Sprinkle flour over the sausage mixture and stir for 2–3 minutes to cook out the raw flour taste.
4. Pour in milk slowly while stirring constantly to prevent lumps, then simmer for 3–5 minutes until thickened and creamy.
5. Season the gravy with salt and black pepper to taste, then remove from heat.
6. Combine 1 cup vinegar and 1 cup water in a medium bowl; crack eggs into the mixture and let sit for 10 minutes.
7. Bring a medium pot of water to a boil, then reduce to a gentle simmer
8. Transfer eggs from the vinegar mixture into the simmering water using a ladle, cooking for 2–3 minutes until whites are set but yolks remain runny.
9. Remove eggs with a slotted spoon and drain briefly on paper towels
10. Assemble by placing biscuit squares on plates, topping with a poached egg, and ladling the sausage gravy generously over the top.