Rania's Recipes: Scrambled Eggs With Biscuits & Gravy
It's going to be an eventful weekend between Mother's Day and the Kentucky Derby. With that in mind, Rania Harris stopped by PTL to show off some perfect recipes to celebrate the occasion!
Scrambled Eggs with Buttermilk Sweet Potato Biscuits, Ham and Red Eye Gravy
Buttermilk Sweet Potato Biscuits (see recipe) Note: Refrigerated Can Biscuits can be substituted for an easy short-cut
Melted butter for brushing biscuits
Ham Steak and Red-Eye Gravy:
- 2 tablespoons canola oil
- One 1-inch-thick ham steak
- 1 small sweet onion, finely chopped
- 1 tablespoon lightly-packed light brown sugar
- Kosher salt and coarsely ground black pepper
- 1 heaping tablespoon all-purpose flour
- 1 ½ cups strong brewed coffee
- 2 tablespoons unsalted butter
Scrambled Eggs
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter + 1 teaspoon of butter
Directions:
Prepare and bake the biscuits (see recipe.) Remove from the oven and brush with the melted butter. Keep warm while you make the ham, gravy and eggs.
To make the ham and red eye gravy:
Heat the oil in a large cast-iron pan over medium heat. Add the ham steak and cook on both sides until golden brown, about 4 minutes per side. Transfer the ham to a cutting board.
Add the onion to the drippings in the pan and cook, stirring often, until slightly soft, about 1 minute. Add the brown sugar and some salt and pepper. Cook, stirring often for 1 minute. Stir in the flour and cook while stirring constantly for 1 minute. Slowly stir in the coffee, bring the gravy to a simmer, and cook, stirring, until thickened, 2 to 3 minutes. Stir in the butter, then remove from the heat, taste and season with more salt and pepper if needed. Cover to keep warm while you make the eggs.
To make the eggs:
Crack the eggs into a cold 3-quart saucepan. Cut 3 tablespoons of butter into small pieces and add to the pan. Set the pan over medium-high heat and, using a wooden spoon or heatproof spatula, mix the eggs to break them up.
Stir constantly, moving the pan off and on the heat so you can catch up with stirring the eggs if they are cooking too quickly in one spot.
Small curds with a pudding-like texture will begin to form. Pay attention to the pan, keep the curds moving and don't look away. Once you've got a saucepan full of small, even but still-wet curds quickly remove the saucepan from the heat. Add the salt and remaining butter and mix well. Remove from the heat.
To serve:
Cut the ham into large chunks and divide among 4 plates. Top the ham with a scoop of eggs and gravy. Add 2 biscuits to each plate and serve immediately.
Serves: 4
Buttermilk Sweet Potato Biscuits
- ¾ cup cooked mashed sweet potato (about 1 large sweet potato)
- 1/3 to ½ cup buttermilk, as needed
- 1-1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small bits
Directions:
Place a rack in the center of the oven and preheat to 425 degrees.
Grease a baking sheet with butter, oil or cooking spray.
In a small bowl, whisk together the sweet potato and 1/3 cup buttermilk. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a ½-inch-thick round.
Using a 2-1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently re-roll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
Serve biscuits warm or a room temperature.
Makes 9 biscuits
Bourbon Champagne Cocktail
- 1/2 cup sugar
- 1/2 cup water
- 1/2 vanilla bean, split and seeds scraped
- Bourbon (recommended: Woodford Reserve)
- Prosecco or sparkling wine, chilled
Directions:
Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature, then discard the vanilla bean.
Add 1 shot of bourbon and 2 tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with sparkling wine, and serve.
