Sausage Biscuit

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Written by Rebecca Lane
Inspired by Michelle Tam of Nom Nom Paleo
Ingredients:

• 2 Eggs
• 1/2 tsp grass-fed Butter; divided
• 1/2 tsp Almond Flour; divided
• 2 TBSP Coconut Milk; divided
• 1/2 tsp Sea Salt; divided
• 1/2 tps Black Pepper; divided
• 2 cups water; divided
• 1 sausage patty

Here's what ya do:

1. Beat one egg with 1 TBSP coconut milk, 1/4 tsp salt and 1/4 tsp pepper.
2. Place a large round biscuit cutter in the middle of a non-stick skillet over medium heat.

     3.  Place 1/4 tsp butter in the center of the biscuit cutter

     4.  Once butter is melted and you've spread it around your entire circle, spread 1/4 tsp almond flour over entire circle.

     5.  Pour egg mixture on top of almond flour

     6.  Slowly pour about one cup of water on the outside of the biscuit cutter to create a water bath for the egg.  Be careful doing this!  If your water is not hot it will try to jump out of the skillet and burn you!

You will want your water level to come up to a 1/8th of an inch from the top of the cutter

     7.  Cook egg on a medium-high heat until most of the water has evaporated off; about 15 minutes.

     8.  Slide a spatula underneath the cutter and remove the egg from skillet so you can dump the water out. 



     9.  Return egg to the skillet.  Slightly lift one side of the cutter and begin gently pushing the egg out with a spoon.

    10.  Once the egg is free from the cutter, flip it over and cook the other side until egg is fully cooked.  It's ok it the uncooked egg splatters during the flipping process.  Either flip the rest of the egg on top of it or throw the escapee bits away when no one is looking!
    11,  Repeat the process one more time for the other "bun".  Even better, purchase a second large biscuit cutter or two silicone egg cookers so you can cut your time in half!
  12.  Fry up a piece of breakfast sausage to slip in-between your buns and enjoy!