Scotch on the Rocks

Nuvita Biscuits

Feeling a less than perfect on New Year’s Day? This dish will soak up anything leftover with deep-fried eggs, gravy and a biscuit.


For the eggs:

  • 6 large eggs, at room temperature
  • Kosher salt
  • 1 cup all-purpose flour
  • Freshly ground pepper
  • 1 cup breadcrumbs
  • Vegetable oil, for frying
  • 4 large biscuits, split and warmed

For the gravy:

  • 1 teaspoon extra-virgin olive oil
  • 8 ounces fresh breakfast sausage, casings removed
  • 2 teaspoons chopped fresh thyme
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • Kosher salt and freshly ground pepper


Prepare the eggs: Bring a large saucepan of water to a simmer over medium-high heat. Add 4 eggs and simmer 5 minutes for very runny yolks, or 6 minutes for yolks that are slightly set around the edges. Transfer the eggs to a bowl of ice water with a slotted spoon; drain, peel carefully and pat dry. Season with salt.

Put the flour in a shallow dish and season with salt and pepper. Put the breadcrumbs in another dish; season with salt and pepper. Beat the remaining 2 eggs in a third dish; season with salt and pepper. One at a time, carefully dredge the cooked eggs in flour, then roll in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs. Roll in the beaten eggs again and reroll in the breadcrumbs. Put the eggs on a parchment-lined plate; refrigerate while you make the gravy. Reserve 2 tablespoons of the seasoned flour.

Make the gravy: Heat the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Add the thyme and the reserved 2 tablespoons seasoned flour and cook, stirring, 1 minute. Stir in the chicken broth and cream and bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 4 to 5 minutes. Stir in the parsley and season with salt and pepper. Add more cream or water if the gravy is too thick. Keep warm.

Deep-fry the eggs: Heat about 2 inches of vegetable oil in a medium saucepan over medium heat until a deep-fry thermometer registers 375 degrees F. Using a slotted spoon, carefully lower the breaded eggs into the hot oil and fry, turning, until golden brown, about 2 minutes. Drain on paper towels.

Serve the gravy and fried eggs on the biscuits.



Recipe Comments

  1. posted by Le Pwner on Mar 18, 2013

    He leaves for the good US of A in a few days time to learn to fly helicopters,
    when I lost my job he lent me money to get by, and refused to take it back, once I got a better paid job.
    He’s been an uncle to My son through hard times.
    He’s been a rock to me and dragged me through depression. He always remembered my birthdays,wedding anniversary’s & the kids birthdays.
    He’s been my drinking pal for years. I want to give Him a gift that say’s thank you for being a friend.

  2. posted by Dark_LovexXx on Mar 18, 2013

    I’ve gone into several bars and ordered JW Black or Chivas and the like only to get it watered down, on the rocks, or shaken on ice. Only a couple of people have taken the time to ask me how I want it. I want it neat, and it should come that way unless I say different. Am I wrong?

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