1 Buttermilk biscuit
- (5 to 6"); split *
2 lg Eggs; cooked any style
2 Sausage patties; cooked **
2 c Hashed brown; American fried
- cottage fried, or French
- fried potatoes
Sausage gravy; to cover all
Yellow cheese; shredded (optional)
Crumble sausage into a large saucepan. Cook over medium-
low heat. Add onion; cook and stir until transparent.
Drain, reserving all but 2 tb of drippings. Add the two
tablespoons of fat back to the meat, stir in flour and
cook over medium-low heat for about 6 minutes or until
the mixture bubbles and turns golden.
Stir in milk. Add seasonings; cook, stirring, until
thickened. Set aside and keep warm.
This is *much more* gravy than is needed. The unused
portion keeps well in the ice box for up to a week.
Split the biscuit and place on a large oval platter.
Place the fried pork patties on the biscuit halves.
Cook the eggs as you like them and slide them onto
the top of the pork patties.
Add your potatoes over the eggs, and ladle on the
sausage gravy, stopping before it runs off the edges
of the plate.
Sprinkle shredded yellow cheese over the top, if you
like.
Serves 1 if you are hungry. Serves 2 if you're a wuss.
* can substitute toast if you must.
** Pick your meat. I prefer sausage. Others may like
ham, bacon, beef, etc.
