Sausage Cream Gravy & Eggs
630Calories
31gProtein
55gFat
4gNet Carbs
Per serving. Scale any portion and auto-track it in the app.
Ingredients
- 3 oz loose pork breakfast sausage
- 2 tbsp heavy cream
- 1 oz cream cheese
- 2 eggs
- Salt
Method
PREP
- Have 3 oz loose pork breakfast sausage, 2 tbsp heavy cream, and 1 oz cream cheese cut into small cubes waiting at the stove. Once the gravy starts it moves fast.
COOKING
- Brown the sausage in a skillet over medium, breaking it into small crumbles, about 6 minutes. Leave every drop of rendered fat in the pan - that fat is the base of the gravy.
- Drop the heat to low and whisk in the cream cheese cubes until they melt into the fat, then stream in the heavy cream and whisk 2 to 3 minutes until the gravy coats the back of a spoon. Season with more black pepper than feels reasonable.
- Move the gravy to a bowl and fry 2 eggs in the same pan.
FINISH
- Spoon the sausage gravy onto the plate and set the eggs on top so the yolks break into it. Serves 1. Halve the gravy for a lighter plate.
💡 Pro-Tip: Cream cheese is doing the job flour does in a traditional gravy. It has to melt into the hot fat BEFORE the cream goes in - dropped into already-hot cream it seizes into lumps that no amount of whisking will save.
Cook it & auto-track the macros in the app →