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Country Ham Egg Biscuit with Red-Eye Butter
Melissa Hart

Country Ham Egg Biscuit with Red-Eye Butter

Country ham brings enough salt for the whole biscuit, so the egg needs only pepper. A spoonful of coffee stirred into butter gives a nod to red-eye gravy without soaking the bread. Keep the ham slices thin and warm them fast.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz thinly sliced country ham
  • 4 large eggs
  • 1/4 tsp ground black pepper
  • 2 tbsp unsalted butter divided
  • 1 tbsp strong brewed coffee
  • 1 tsp brown sugar
  • 4 large baked biscuits split

Method
 

  1. Warm the country ham in a dry skillet over medium heat for 45 seconds per side, then transfer it to a plate.
  2. Melt 1 tablespoon butter in the skillet and fry the eggs over-medium with black pepper until they reach 160°F.
  3. Transfer the eggs to the plate with the ham.
  4. Add the remaining butter, coffee and brown sugar to the skillet and stir for 30 seconds until glossy.
  5. Brush the red-eye butter lightly over the cut sides of the biscuits.
  6. Fill each biscuit with country ham and one egg, keeping the yolk centered.