Sunrise Breakfast

We love to have a big breakfast on weekends and sometimes we even have breakfast for dinner. One of our favorite breakfast in the spring is our Sunrise Breakfast, which consist of Ham, fresh Asparagus, Poached Egg, Biscuits and Red Eye Gravy. Of course we have our butter and Strawberry Jam to go right along with the meal. I like to sear the Ham in a big iron skillet so that we have lots of wonderful meat drippings for the Red Eye Gravy. We like to put that Poached Egg right on top of the Asparagus and let all that yellow goodness of the Egg help to flavor the Asparagus. This is a real simple country meal that I hope you really enjoy.

Sunrise Breakfast

Sunrise Breakfast

Miz Helen's Kitchen

Country Ham

Ingredients

1/2 a Ham Steak for each person

Directions

In a large very hot, (no oil) iron skillet sear the ham steak and heat through then turn the steak and sear, when heated through, remove from skillet.

Place the ham steak in a serving dish and keep warm until serving.

Red Eye Gravy
Ingredients
2 cups strong black coffee
Directions

To the hot iron skillet that you prepared the ham in add two cups strong black coffee to the skillet and scrap all the wonderful meat bites from the bottom of the skillet stir until blended.
Serve with ham and biscuits.
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Buttermilk Biscuits
Miz Helen's Kitchen
Ingredients
2-1/2 cups flour, all purpose
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold unsalted butter, cut in 1/4 inch cubes
1 cup buttermilk
Directions
In a large mixing bowl stir together flour, baking powder, and salt.
Cut in the cold cubed butter with a pastry blender. Work the butter and flour until the dough looks like little peas.
Add the buttermilk until the flour mix is completely blended. Be careful not to overwork the dough or your biscuits will be tough.
Turn the dough onto a floured dough board and form the dough into a large ball. Flatten the dough to 1/2 inch and cut out the biscuits with a biscuit cutter. Be sure and keep dipping your cutter in the flour to keep the biscuits from sticking to the cutter.
Place the biscuits onto a lightly oiled baking pan about 2 inches apart
Bake in a preheated oven at 425 degrees 15 to 20 minutes or until the biscuits are golden brown on top.
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Poached Egg
Miz Helen's Kitchen
Ingredients
Eggs
1 tablespoon distilled white vinegar
1 tablespoon salt
Directions
Crack each egg into a cup and set aside
In a large stock pot add about 6 inches of water and heat to just under a boil. You want to get your water to about 185 to 190 degrees and try to keep it there until the process is complete.
Add the salt and the vinegar.
Begin stirring in the center of the pan until the water has a really good swirl going.
Quickly drop one egg at a time very carefully into the swirling water. Don't crowd your pan or the eggs won't cook right.
Cook about 3 to 4 minutes.
Remove the eggs with a slotted spoon draining as much water from the egg as you can.
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Roasted Lemon Asparagus
Miz Helen's Kitchen
Ingredients
1 bunch of Asparagus, washed and trimmed
2 lemons
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
Directions
Spread the Asparagus on a long baking dish and drizzle the olive over the Asparagus
Squeeze the juice from 1-1/2 lemons onto the Asparagus
Sprinkle 1 teaspoon salt onto the Asparagus
Sprinkle 1 teaspoon black pepper onto the Asparagus
Roll the Asparagus in the pan to make sure that all the olive oil, lemon juice, salt and pepper cover each stem.
Slice 1/2 lemon and place the slices on the Asparagus
Bake at 425 for 15 to 20 minutes, until the Asparagus is just tender
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Strawberry Jalapeno Jam
Recipe Link
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Roast The Asparagus

Sear Ham

Red Eye Gravy and Biscuits

Country Ham, Biscuits and Red Eye Gravy

A Little Strawberry Jalapeno Jam For The Biscuits

Add The Asparagus and Poached Egg

and 

It's A Sunrise Breakfast

Enjoy!

Morning, noon or night this is a great country meal and I am so glad that you stopped by to enjoy it with us today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen