Biscuits and Gravy Eggs Benedict

Ingredients

• White vinegar - 1 tablespoon
• Butter - 2 tablespoons
• Salt and pepper - To taste
• Milk - 2 cups
• Flour - 1/4 cup
• Sausage - 1/2 pound
• Eggs - 4, poached
• Biscuits - 4, split

Instructions

1. Preheat your oven and bake the biscuits according to the package instructions.
2. While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and crumbly.
3. Sprinkle the flour over the sausage and stir until the sausage is coated. Slowly pour in the milk, stirring constantly.
4. Bring the mixture to a simmer and cook until the gravy is thickened. Season with salt and pepper to taste.
5. In a separate pot, bring water to a simmer and add the vinegar. Crack the eggs into the water and poach for about 4 minutes, or until the whites are set but the yolks are still runny.
6. To assemble, split the biscuits and place them open-faced on a plate. Top each biscuit with a poached egg, then spoon the sausage gravy over the top. Serve immediately.