Weekend breakfast is an important thing around our house. Most often we get up on Saturday, swing by Joe on 13th Street, grab a coffee and continue on to the Union Square Greenmarket to grab some provisions for the rest of the weekend. This week, however, Wife decided to make a quick swing by the Market on Friday, just to grab provisions for Saturday morning (we had eaten at home a lot this week and had run through most of our CSA stuff already). Friday Greenmarket vendors vary from Monday, Saturday, and Wednesday folks to some degree, so what we had was an opportunity to try different food from different vendors.
When I awoke on Saturday, in the fridge I found:
Araucana Chicken Eggs
Pork Breakfast Sausage Links
Organic Wheat Buttermilk Biscuits (made with Ronnybrook buttermilk)
So I did exactly what you would have done – made fried eggs on biscuits with sausage gravy.
I started by browning about ¾ of the meat in the package in a cast iron pan.
Once it was all chopped up and tiny bits of it were sticking to the pan’s bottom, I removed the meat and threw in two big spoonfuls of organic AP flour.
Because the sausage hadn’t rendered as much fat as I thought it would and I wanted a thick roux I added about 2 tbs of unsalted butter and let the roux come together and brown well. I whisked 2 cups of raw milk and copious amounts of ground black pepper into this and let it boil till it thickened.
Once it was thick enough, I mixed the browned sausage back in and turned the heat off. I spooned this mixture onto the biscuits I had split and then put two fried eggs on top.
I assume anyone looking at this would call it a country breakfast, which I am cool with as long as you realize I made it in my 10th floor apartment with food bought from farmers within a stones throw of a McDonald’s. Woo Greenmarket!