Red-Eye Gravy Eggs Benedict with Peppered Biscuits
Serves: 6
 
Ingredients
  • 1 (6-ounce) package country ham slices
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup strong-brewed coffee
  • 1 cup low-sodium chicken broth
  • 1 tablespoon ketchup
  • Black Pepper Drop Biscuits (recipe follows)
  • 6 large eggs, poached
  • Ground black pepper, to taste
Instructions
  1. In a large bowl, combine ham and water to cover. Let stand for 10 minutes. Remove ham, and pat dry.
  2. In a large skillet, melt butter over medium heat. Add ham; cook until crisp, 2 to 3 minutes per side. Remove from skillet using tongs, reserving drippings in skillet.
  3. Whisk flour into drippings; cook over medium heat, whisking constantly, until lightly browned, about 1 minute. Gradually whisk in coffee, broth, and ketchup. Cook, whisking frequently, until thickened and bubbly, 6 to 8 minutes. Remove from heat.
  4. Halve Black Pepper Drop Biscuits. Top bottom halves with ham, eggs, gravy, and top half of biscuits. Season to taste with pepper.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/red-eye-eggs-benedict-with-peppered-biscuits/