What am I gonna make for breakfast?
Biscuits. Biscuits are a must. Flour from Big Spring Mill, Homestead Creamery milk, a bit of lard I rendered and saved.
It's spring so the cows have freshened and there's lots of milk. Milk gravy. I'm gonna flavor it with some wild garlic paste and a dried Serrano pepper from last summer sauteed in a bit of bacon fat for smokey flavor.
Sprinkle in a little flour and stir until it's nutty golden.
Then add a cup and a half of that milk and simmer and stir until it thickens up.
A few paper thin slices of the salty country ham that came from Boone, NC...
...and poached eggs from our ladies. They aren't really girls anymore.
A split biscuit with a little milk gravy, then a few pieces of ham.
Another dab of gravy to hold the eggs in place.
And finally, a last drizzle of gravy, a sprinkling of paprika and fresh chives, and a crunchy garnish of just picked watercress.
Blue Ridge Benedict!