Country Eggs Benedict

This is a gluten-free variation of my favorite breakfast – biscuits and gravy.


1 pound pork breakfast sausage
2 cups milk
1/4 cup gluten-free flour (I like Pamela’s Amazing Bread Mix or Gluten-Free Pantry Country French Bread Mix)
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 gluten-free waffles (I used Van’s Frozen Wheat Free Buckwheat – sweet and tasty)
4 eggs


Cook sausage in a large skillet until uniformly brown. Do not drain. Add sage, red pepper, salt, and black pepper and stir to combine. Add flour and cook over low heat for 5 minutes until flour forms a roux and begins to brown. Remove pan from heat and stir in milk a little at a time. Return to medium-high heat and stir occasionally until gravy comes to a simmer and starts to thicken. Reduce heat to low.

Prepare the eggs. Any style is fine, but I really like them fried sunny side up with runny yolks. Toast the waffles and then top with eggs and sausage gravy.