A small-batch sausage gravy made from frozen sausage patties, served over soft cold-pan scrambled eggs instead of biscuits. Both pans finish together. Soft enough to eat with sore teeth.

Serves 1 to 2.

Ingredients

Gravy

  • 3 frozen sausage patties
  • 1 tbsp butter, only if the pan is dry
  • 2 tbsp flour
  • 1 cup whole milk, plus a splash only if too thick
  • 1/2 tsp black pepper
  • 1/4 tsp salt, to taste

Eggs

  • 3 large eggs
  • 1 tbsp butter
  • A pinch of salt
  • Pepper, to finish

Equipment: a large skillet for the sausage, a wide flat nonstick pan for the eggs, a rubber spatula.

Instructions

  1. Microwave the frozen patties 1 minute, then dice into small cubes.
  2. Brown the cubes in the large skillet on medium, 5 to 8 minutes.
  3. With about 2 tbsp of fat in the pan (add the butter if it’s dry), stir in the flour for 1 to 2 minutes, until light tan.
  4. Slowly add the milk and bring it to a real simmer. It won’t thicken before then.
  5. Start the eggs in the cold flat pan with the butter and salt, breaking the yolks in the pan, on low heat. Start on medium until the butter melts and the edges begin to set, then turn it down.
  6. Stir the eggs constantly, sliding the pan off the burner briefly if the curds set too fast. Stir the gravy every minute or so.
  7. Drop the gravy to its lowest setting once it coats a spoon.
  8. Pull the eggs while still glossy.
  9. Season the gravy and serve over the eggs.

Fixes

  • Gravy still thin after simmering: whisk 1 to 2 tsp flour into 2 tbsp cold milk, stir it in, and simmer 1 to 2 minutes.
  • Gravy thickens too much while waiting: add a splash of milk.
  • Using 2% milk: add about an extra 1/2 tbsp flour.
  • Keeping eggs warm: cover the pan off the heat.

Notes from the first batch

“For a first try, two for one, not bad. Soft enough for my teeth.” The gravy looked thin until it reached a simmer, then turned glossy. It could have been a bit thicker (hence 1 cup milk, down from 1 1/4), with plenty of pepper. The sausage wants a bigger skillet, and the eggs a flatter pan: “Even at 2 the stove was pretty hot for the eggs.”