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Scrambled Eggs with Sausage and Biscuits

A full plate timed so everything arrives hot. The biscuits go in the oven first and the eggs are cooked last.

Prep
20 min
Cook
30 min
Makes
Serves 4
Jump to the recipe
Scrambled eggs on toast with a sausage and a grilled tomato
Photo: AlbanyColley / Pixabay

Cooking four things so they land hot at the same time is the actual skill in a breakfast like this, and the order is fixed by how long each element holds.

Biscuits first, because they take 15 minutes and are perfectly happy sitting in a warm oven. Sausage patties second — they hold for ten minutes and their fat is what the tomatoes then cook in. Tomatoes third, four minutes cut side down in that fat. Eggs last and always last, because scrambled eggs hold for approximately zero minutes.

On the biscuits: the butter must be frozen and grated, and the dough must be handled as little as possible. Solid pieces of butter melt in the oven and leave pockets that steam the dough apart into layers. Warm butter blends into the flour and gives you a scone. Grating from frozen is a fast way to get small even pieces without warming them in your hands.

Buttermilk, not milk. Its acidity reacts with the baking soda for lift and tenderises the gluten so the crumb stays short.

On the eggs: low heat, constant stirring, off the pan while they still look wet — exactly as in breakfast grilled cheese. They carry on setting on the plate.

Scrambled eggs with chives and crusty bread rolls
Photo: MAKY_OREL / Pixabay

Scrambled eggs and sausage patties: the card

A full plate timed so everything arrives hot. The biscuits go in the oven first and the eggs are cooked last.

Biscuits, and the rest of the plate

For the biscuits

  • 2 cups (250 g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine salt
  • ½ cup (115 g) butter, frozen
  • ¾ cup (180 ml) cold buttermilk

For the plate

  • 1 lb (450 g) sausage meat, formed into 8 patties
  • 4 tomatoes, halved
  • 8 eggs
  • 3 tbsp heavy cream
  • 1½ tbsp (20 g) butter
  • Chives, salt and black pepper

The order everything is cooked in

  1. 1 Heat the oven to 425°F (220°C) convection. Whisk the dry biscuit ingredients, then grate in the frozen butter and toss it through with a knife — do not rub it in with your hands.
  2. 2 Add the buttermilk and stir just until it comes together. Pat out to 2 cm thick, cut rounds without twisting the cutter, and bake 14–15 minutes until risen and golden. Keep them warm in the switched-off oven.
  3. 3 Fry the sausage patties over medium heat, 4 minutes a side, until browned through. Move them to the oven with the biscuits.
  4. 4 Put the tomatoes cut side down in the sausage fat and cook 4 minutes until blistered. Add them to the oven.
  5. 5 Beat the eggs with the cream and a pinch of salt. Melt the butter in a clean non-stick pan over low heat, add the eggs, and stir constantly, pulling the setting edges inward.
  6. 6 After 4–5 minutes, when they are soft and still glossy, take them off. Stir in the chives and serve everything at once.

On cutting biscuits

  • Twisting the biscuit cutter seals the cut edge and stops the biscuit rising. Press straight down and lift straight up.
  • The biscuit dough can be cut and frozen raw; bake from frozen, adding 3 minutes.