Chicken Biscuit with a Poached Egg & Bacon-Whiskey Gravy

Leftovers do not always need to be treated like a second class citizen.  In fact sometimes you can mix and match your leftovers and create an amazing dish. We did just that a week ago after making our Chicken Biscuits with Honey Butter & Hot Sauce and Cocoa Rubbed Steak With Bacon-Whiskey GravyWe made both of these recipes within a few days of each other and had a ton of left overs.

Our Chicken Biscuits came out great, everything about that recipe was killer. We ended up with a lot of biscuits and some chicken cutlets leftover. The steak recipe was not as successful, but we did end up with a nice gravy. It dawned on us that the gravy would go perfectly with our biscuits. Since we had just made these biscuits we knew what we were going to make, A poached egg on a biscuit with bacon-whiskey gravy.  We thought about it for a second longer and decided to add a chicken cutlet as well.  We ended up with a Chicken Biscuit topped with Poached Egg & Bacon-Whiskey Gravy



  1. Make Homemade Biscuits according to the provide recipe
  2. While Biscuits are cooking, make the gravy according to recipe above
  3. Once biscuits and gravy are done poach your eggs
  4. To poach your eggs to your desired consistency using a pan made specifically for poached eggs 

If you do not have a pan like this follow these directions: 

  1. Half fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt.
  2. Meanwhile, crack the egg into a small jug or bowl and add a drop of vinegar.
  3. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately slip the egg into the centre, lowering the jug a couple of centimetres into the water.
  4. Turn the heat down low, and cook for three minutes – use a timer to prevent overcooking.
  5. Drain the egg on kitchen paper, and serve immediately. If you're poaching it in advance, drop it straight into a bowl of iced water instead, or it will carry on cooking; to reheat, simply warm the egg through in a pan of gently simmering water.



Man this thing was better than we ever expected. We thought these recipes would work well together but sometimes you just never know. The bacon whiskey gravy was perfect on top of both the poached egg and the chicken cutlet. When you bite into the biscuit you get all of the flavor from the gravy followed by the runny yoke of the egg. The biscuit helped to soak up the excess yoke and gravy. There is not much else to say about this dish except you will want to make this.