Red-Eye Gravy Eggs Benedict

Here's a twist on my favorite fancy egg dish. I think you will like the direction the sauce takes the dish!

6-ounces country ham slices

2 tablespoons butter]3 tablespoons all-purpose flour

1 cup strong brewed coffee

1 cup chicken stock

1 tablespoon ketchup

Black Pepper Drop Biscuits ( recipe follows)

6 large eggs, poached

Ground black pepper, to taste

In a large bowl, combine ham and water to cover. Let stand for 10 minutes. Remove ham, and pat dry.

In a large skillet, melt butter over medium heat. Add ham, and cook until crisp, 2 to 3 minutes per side. Remove from skillet using a slotted spatula, and keep warm, reserve drippings in skillet.

Add flour to drippings, and cook, whisking constantly, until lightly browned, about 1 minute. Gradually whisk in coffee, stock, and ketchup. Cook, stirring occasionally, until thickened and bubbly, 6 to 8 minutes. Remove from heat.

Cut Black Pepper Drop Biscuits in half horizontally, and place a slice of ham on each bottom half. Top with eggs. Drizzle with red-eye-gravy. Cover with top half of biscuits.

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Enjoy!!!

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