Cooking Floyd: Dark Days Challenge: April, Week 19

The Breakfast Challenge, Appalachian Mountain Style

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.

But what more?

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!