Biscuits and Gravy with Poached Eggs

Breakfast

Apr 9

Written By Amelia

Crispy and tender butter swim biscuits topped with creamy maple sausage gravy and runny poached eggs for the ultimate cozy breakfast or brunch or anytime meal!

About this Biscuits and Gravy Recipe

This recipe takes classic biscuits and gravy and elevates it with butter swim biscuits—soft, fluffy, and baked/fried directly in melted butter. The creamy maple sausage gravy smothers biscuits, and a poached egg for a little extra protein and deliciousness that makes it the PERFECT breakfast/brunch/meal!

Why you’ll love

Ultra buttery, soft biscuit base
Creamy, peppery, sweet maple sausage gravy
Runny yolk adds extra richness
Simple ingredients, big payoff
Perfect for brunch or comfort food cravings

Ingredients you’ll need

Flour
Baking powder
Sugar
Salt
Buttermilk
Butter
Maple breakfast sausage
Milk
Eggs
Black pepper

How to make

Butter swim biscuits are baked in a pan of melted butter until golden and fluffy. Meanwhile, sausage is browned and combined with flour and milk to create a creamy gravy. Eggs are gently poached until the yolks are runny. The biscuits are topped with gravy and finished with a poached egg for a rich, comforting dish.

Tips for success

Don’t overmix the biscuit dough
Let the sausage brown well for best flavor
Add milk slowly to control gravy thickness
Keep poaching water at a gentle simmer
Add extra black pepper for balance

Frequently Asked Questions

Can I use regular breakfast sausage instead of maple?
Yes, either works—maple adds a subtle sweetness.

How do I keep poached eggs from spreading?
Use fresh eggs and gently simmering water.

Can I make the gravy ahead of time?
Yes, reheat gently and add a splash of milk to loosen.

Can I use fried eggs instead?
Yes, fried or soft scrambled eggs both work well.

What to serve with

Fresh fruit
Hash browns or breakfast potatoes
Hot sauce
Coffee or iced latte

More Recipes You’ll Love

Biscuits and Gravy with Poached Eggs

Yield: 6-9

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Soft, buttery biscuits baked in melted butter, smothered in creamy maple sausage gravy, and finished with perfectly poached eggs for a rich and delicious breakfast or brunch!

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Ingredients

Butter Swim Biscuits

½ cup (1 stick) salted butter, sliced (for pan)
2½ cups all-purpose flour
4 teaspoons baking powder
1½ teaspoons kosher salt
¼ cup granulated sugar
2 cups buttermilk, room temperature
2 tablespoons melted butter, slightly cooled
Maldon Salt (optional, for topping)

Maple Sausage Gravy

1 lb maple breakfast sausage
¼ cup all-purpose flour
2 ½ cups whole milk
Salt, to taste
Black pepper, to taste

Poached Eggs

6+ eggs
1 cup white vinegar
1 cup water

Instructions

Butter Swim Biscuits

Preheat oven to 450°F.
Place sliced butter in an 8×8-inch baking dish. Bake 5–7 minutes until melted and bubbling. Remove from oven.
In a large bowl, whisk flour, baking powder, salt, and sugar.
Add buttermilk and melted butter. Stir just until combined. Batter will be thick.
Pour batter directly over melted butter. Do not stir.
Gently spread to edges and cut into 9 squares.
Bake 22–30 minutes until golden and cooked through. NOTE: Place lined pan underneath to catch potential spillage NOTE #2: Keep your eye out for browning- I tented loosely with foil around 22 minutes and then baked another 5 minutes until done.
Optional: Brush tops with melted butter (about 2 tablespoons) and sprinkle lightly with Maldon salt after coming out of the oven.
Rest 5 minutes before cutting.

Maple Sausage Gravy

In a skillet over medium heat, cook the maple sausage, breaking it up and allowing it to brown well.
Sprinkle in flour and stir to coat. Cook for 2-3 minutes.
Slowly pour in milk while stirring. Simmer 3–5 minutes until thickened and creamy.
Season with salt and plenty of black pepper.

Poached Eggs

In a medium bowl, combine equal parts water and vinegar.
Crack the eggs into the mixture and let sit for 10 minutes, making sure not to overcrowd the bowl.
Meanwhile, fill a medium pot about ¾ full with water and bring to a boil. Reduce to a gentle simmer.
Using a ladle, gently lift each egg from the vinegar mixture and transfer it into the simmering water.
Cook for 2–3 minutes, until the whites are set and the yolk is still runny.
Remove with a slotted spoon and place on a paper towel-lined plate until ready to serve.

Assembly

Place warm butter swim biscuit squares on a plate.
Spoon the sausage gravy generously over the biscuits, allowing it to soak into the layers.
Top with a poached egg.
Finish with a crack of black pepper and serve immediately.