American · Breakfast
Country Breakfast Scramble with Sausage Gravy
Scrambled eggs cooked soft in butter, folded with crumbled pork breakfast sausage and topped with a peppery whole-milk gravy built from the sausage drippings and a flour roux. Served over the eggs with a slice of buttered white toast, finished with black pepper and scallion.
$3
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
1082Calories
54.5gProtein
79.8gFat
29.8gCarbs
9.2gSugar
1.5gFiber
1868mgSodium
837mgChol
28.6gSat Fat
412mgPotassium
248mgCalcium
2.1mgIron
1.9mcgVitamin B12
4.2mgVitamin C
protein-rich
herb-salt
hidden-gems
breakfast
Instructions
1
Prep
Crack the eggs into a bowl, whisk with a pinch of salt until fully blended and slightly frothy.
2
Fry
Crumble the sausage into a cold skillet and cook over medium heat 6 to 7 minutes until browned with no pink remaining.
3
Simmer
Whisk the flour into the hot drippings over medium heat 1 minute, then pour in the milk whisking and simmer 3 minutes until it coats a spoon.
4
Melt
Melt the butter in a nonstick pan over medium-low heat until foaming, add the eggs, and push gently 2 to 3 minutes until soft curds set.
5
Plate
Slide the scramble onto a plate, ladle warm black-pepper gravy over the top, scatter with scallion, and set the buttered toast alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork breakfast sausage, casings removed
- 66 large eggs
- 1 cup240ml whole milk
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp black pepper
- 2 slice70g white bread
- 22 scallion
