4 eggs
1/2 to 3/4 lb. high quality pork sausage (Swaggerty's Hot is perfect)
1/8 tsp. (or more to taste) cayenne pepper
2 1/2 cups milk
1/2 cup half & half
3 tbsp. butter
3 tbsp. all-purpose flour
"Grands" style flaky refrigerator biscuits

Add eggs to boiling water. Return to boiling and cook ten minutes. Immediately drain and cool with cold running water. Peel and slice thinly (a simple egg slicer is perfect).

Preheat oven to package directions. Arrange biscuits on baking tray.

In large bottom saucepan break up and brown sausage over medium heat. Remove and add cayenne. Set aside. Measure milk and half and half into one container and heat (do NOT boil) either in another saucepan or microwave under medium power.

Put biscuits in oven.

Working quickly, heat the big saucepan over medium, add butter, melt and stir in flour. Stir constantly until foamy and medium golden brown. Increase heat to high and add a very small amount of heated milk and stir until completely smooth--it will be very thick at first. Continue to add small amounts of milk being certain to stir until completely smooth after each addition. Once about half the milk has been added you can usually add the rest at once. Continue to stir CONSTANTLY until thickened. You want to stir fast enough to nearly eliminate boiling. A rapid boil will ruin the sauce. Once thickened immediately add sausage and eggs, cover and reduce heat to low.

Spoon gravy over broken up biscuits.

Submitted by: Mike Thies