During my five year, yes that's right I took a victory lap at the end, stint at Virginia Tech I became more and more intrigued by the great southern breakfast tradition of biscuits and gravy. It started out as a hangover helper must have meal and grew into something I enjoyed making and eating on even a sober weekend morning. If you are reading this and are interested in the best version for a post partying night, I would most certainly recommend Hardee's drive thru. No shower or decent outfit required! If, however, you are interested in making the dish, please read on.
I have to thank my good friend Lindsey French for teaching me the basics of good sausage gravy construction. She also has a food blog called Foodie on the Rocks and you need to check it out! The first thing you are going to need is your favorite brand of breakfast sausage. It's easiest to get the kind in the big bulk roll rather than having to remove the sausages from their casing but if links are all you have, then just squeeze the goodness out of the casing into a pan.
I was ready to celebrate!! For me this was perfection... Split one of those puppies open, pour some of the gravy goodness on it and call it a day but this was not the case for Barry. He is an eggs with every breakfast kind of guy. He grew up with back yard chickens and they laid enough eggs to feed an army. Which was a great thing because my mother-in-law ended up with three sons who are all over 6'4" and love to eat! She is a great fried egg maker but my favorite of hers is quiche. She made 3 fantastic quiches for my bridal shower a couple of years ago and they were the hit of the party.
Barry loves a sunny side up, runny yolk egg. He also loves to have those slimy little suckers piled on top of his biscuits and gravy. Thereby, ruining the posterity of the biscuits and gravy in my opinion, but I'm just the cook and I will give people what they want. For me, the easiest way to cook a sunny side up egg, is to use a non-stick pan, spray it with a little Pam and cook on medium-low with a lid over them until the whites are just cooked through.
|These are not done enough.|