scotch on the rocks

How To Make scotch on the rocks

• 1

  EGGS: Bring a large saucepan of water to a simmer over medium high heat. Add 4 eggs & simmer 5 minutes for very runny yolks, or 6 minutes for yolks that are slightly set around the edges. Transfer the eggs to a bowl of ice water with a slotted spoon; drain, peel carefully & pat dry. Season with salt.
• 2

  Put the flour in a shallow dish & season with salt & pepper. Put the breadcrumbs in another dish; season with salt & pepper. Beat the remaining 2 eggs in a third dish; season with salt & pepper. One at a time, carefully dredge the cooked eggs in flour, then roll in the beaten eggs, letting the excess drip off & roll in the breadcrumbs. Roll in the beaten eggs again & reroll in the breadcrumbs. Put the eggs on a parchment lined plate; refrigerate while you make the gravy. Reserve 2 Tbsp of the seasoned flour.
• 3

  GRAVY: Heat the olive oil in a medium skillet over medium heat. Crumble the sausage into the skillet & cook, breaking it up with a wooden spoon, until browned, 3 - 4 minutes. Add the thyme & the reserved 2 Tbsp seasoned flour & cook, stirring, 1 minute. Stir in the chicken broth & cream & bring to a simmer. Cook, stirring occasionally, until the gravy thickens, 4 - 5 minutes. Stir in the parsley & season with salt & pepper. Add more cream or water if the gravy is too thick. Keep warm.
• 4

  EGGS: Heat about 2" of vegetable oil in a medium saucepan over medium heat until a deep fry thermometer registers 375 degrees F. Using a slotted spoon, carefully lower the breaded eggs into the hot oil & fry, turning, until golden brown, about 2 minutes. Drain on paper towels.
• 5

  Serve the gravy & fried eggs on the biscuits.
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