Great for breakfast, brunch or dinner – a hand-breaded chicken fried steak over a biscuit, smothered in sausage gravy and topped with an over medium egg. The rich and creamy dish is not for the faint of heart – you will want to show up to the table with an empty belly for sure! This Comfort Breakfast Bowl combines the delicious recipes for my Tarragon Sausage Gravy and Classic Chicken Fried Steak into a cohesive meal that will keep everyone coming back for more.
This post really is a three in one recipe post! I have included by recipes for each component of this. You can use your own recipes to create the bowl or use it as I’ve shared. I listed refrigerator biscuits in my bowl recipe, as it is a bit of an undertaking to make the chicken fried steak, gravy AND fried eggs. If you wanted to switch up which part is semi-homemade – you could use this recipe for Butter Swim Biscuits in place of the fridge biscuits. While it’s not my favorite idea – you could also swap the homemade gravy for some premade stuff, if you wanted to.
The layered effect of this dish has a lot to do with the flavor. It allows you to cut out the perfect bite (a taste of everything) over and over. I love to have a runny yolk egg over the top of the gravy and steak to get that rich silky flavor throughout. And besides who doesn’t love a good egg pop?
As I have mentioned this is a pretty heavy dish and one that really is all inclusive. However if you were trying to spread it out or needed just one extra thing, I would definitely go for some home fries or hash browns on the side.
Now Let’s Get Cookin’!
Comfort Breakfast Bowl
- 1 can (8pk) Jumbo Refrigerator Biscuits
- 6 Jumbo Eggs
- 1 tsp Salt
- 1 tsp Pepper
- Cooking Oil
- 1 recipe Tarragon Sausage Gravy see below
- 1 recipe Chicken Fried Steak see below
- Parsley, Hot Sauce optional, for garnish
- Preheat the oven as directed on the biscuit package. Cook as directed and remove to rest until ready to build.
- Prepare Chicken Fried as directed in the recipe below.
- Prepare Tarragon Sausage Gravy as directed below.
- In a frying pan over medium high heat, add small amount of cooking oil. Gently add two eggs (keeping separate in pan). Sprinkle each with salt and pepper. Let cook until whites are almost cooked through. Gently flip each each, sprinkle again with salt and pepper. Remove when cooked to desired level of doneness (easy, medium or hard).
- In a shallow bowl, split one biscuit and lay flat in center. Top with cooked piece of chicken fried steak. Ladle generous portion of gravy over steak. Top with a fried egg. Garnish with parsley and/or hot sauce, if desired.
Tarragon Sausage Gravy
- 1 lb Ground Pork Sausage breakfast
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 1 tbsp Dried Tarragon
- 1 tsp Salt
- 1½ tsp Coarse Black Pepper
- 2 cups Heavy Cream
- 2 cups Milk
- In a large saute pan over medium high heat, cook and crumble sausage until no longer pink. Push meat to one side of pan.
- Add butter and garlic powder to sausage grease. Once fully melted add flour and tarragon and whisk together. Let cook for 3 minutes.
- Whisk in heavy cream, salt and pepper. Let cook for 3 minutes then incorporate sausage back into gravy. Cook another 3 minutes then stir in milk. Let cook another 3 minutes then reduce heat to medium low.
- Let simmer, stirring occasionally, for 10 minutes.
Classic Chicken Fried Steak
- 6 Cube Steaks
- 3 cups Flour
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Salt
- 2 tsp Black Pepper coarse ground
- 4 Large Eggs
- ½ cup Butter
- In bowl, combine flour, paprika, 1 tsp of garlic powder, 1 tsp of salt and 1 tsp black pepper. In a smaller bowl, add eggs and remaining garlic powder, salt and pepper. Beat until fully incorporated.
- Make a Dredging station – plate 1: One cup of flour mixture, plate 2: egg mixture and plate 3: remaining flour mixture.
- Starting with plate one and moving to plate 2 then 3, fully coat each piece of steak on all side.
- In a large frying pan over medium high heat, add butter. Once melted, add breaded steaks. Cook for 8-10 minutes on each side (should be golden brown). Remove to a paper towel covered plate. Cook in batches until all piece are done.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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