Southern Classic

All day at home Yes, please. Start with this wonderful breakfast and lounge all day!

Posted by bbahara61 on January 27, 2020

Makes 4-6 servings

2 TB bacon fat
1/3 cup onion, minced
½ lb ground pork
5 TB all purpose flour
1/3 cup white wine
2 cups beef or pork stock
¼ cup half and half cream
Minimally 6 drops of Tabasco, more to taste
Salt & Pepper to taste
1 tsp sour cream
Poached eggs (note follows)
Biscuits (recipe follows)
Chives, chopped

Heat bacon fat in a heavy pan over medium heat
Add onion and saute until translucent
Add ground pork and cook through, stirring often
Turn heat to low and slowly stir in flour, cook around 5 minutes
Slowly stir in white wine and cook until reduced by half
Slowly stir in stock and cook until thickened, around 10 minutes
Add cream, tabasco, salt, pepper and sour cream
Poach eggs
Split a biscuit in half, lay out open face
Spoon some gravy on the biscuit, top each half with a poached egg and spoon on more gravy over the eggs
Garnish with chives and serve

Poached Eggs Notes:
Put a tsp of salt in the boiling water
Have eggs at room temperature (heat in warm tap water to hurry the process)


2 cups all purpose flour
½ tsp baking powder
1 tsp salt
4 TB butter, frozen
¾ cup buttermilk
1 egg, beaten

Heat oven to 375 degrees (350 degrees for convection oven)

Combine all dry ingredients and lightly whisk together
Grate the butter directly into the dry ingredients
In a small bowl mix the buttermilk and egg
Make a well in the middle of the dry ingredient/butter mixture
Pour in buttermilk/egg mixture
Mix until JUST combined (do not over mix or the biscuits will be tough)
Turn out mixture onto floured surface and hand flatten to 1 ½ “
Cut into rounds using a mold (tin can with both ends cut out) or into squares

Transfer to a baking sheet covered in parchment paper that has been sprayed with non-stick spray

Bake approximately 20 minutes until golden brown