2 tbsps (20 ml) canola oil
4 large eggs
8 slices American cheddar cheese
¼ tsp (1 ml) roughly chopped fresh sage, for garnish
Preheat oven to 425F (220C) and line a baking sheet with parchment paper. In a large bowl whisk together the flour, sugar, baking powder and salt. Use the large holes of a cheese grater to grate the frozen butter into the dry ingredients. Crumble the grated butter and flour together with your fingers until the mixture resembles pea-size crumbles. Add the milk and hot sauce and mix everything together with your hands until it just forms a dough. On a lightly floured surface, roll out the dough until it is approximately 1 inch (2.5 cm) thick. Use a 2-inch (2 cm)round cookie cutter to cut 4 or 5 biscuits out of the dough. Place biscuits on the prepared baking sheet, leaving an inch or two between them. Bake for about 12 minutes, until golden brown. Transfer biscuits to a rack and allow them to cool to room temperature.
Heat a large saucepan over medium-high heat, then add the sausage meat. Break the sausage into small chunks with the back of a wooden spoon and cook, stirring frequently, for 4 to 5 minutes, or until it is cooked through and starting to brown. Use a slotted spoon to remove the meat from the pan and set it aside in a bowl. Melt the butter in the pan, then add the flour, stirring with a wooden spoon to form a thick paste. Add the sparkling wine, chili flakes, and salt and whisk to incorporate. Turn the heat down to medium-low and slowly add the milk while whisking constantly, until it starts to thicken. Return the cooked sausage and turn the heat back up to medium-high. Continue stirring constantly as the gravy thickens, about 5 minutes. Remove from the heat and keep warm.
In a medium frying pan, heat the canola oil over medium-high heat. Crack the eggs into the pan and turn the heat down to medium. Cook the eggs sunny side up for about 5 minutes.
To serve, slice the biscuits in half and top each half with a slice of cheddar. Ladle the sausage gravy over the cheesy biscuits and top each serving with a sunny-side-up egg. Garnish with chopped sage.
Join the conversation