My beautiful wife, Stephanie, may live in New York, but when it comes time for breakfast, she is still a Texas girl through and through. She can put away a plate of biscuits, sausage, and cream gravy like nobody’s business. This dish was created in her honor. I highly recommend making your own sausage patties; it’s so easy to do, and it puts you in total control of what you are eating. Think fresh herbs and garlic as opposed to the nitrates and excessive sodium you’ll find in many supermarket sausages. A healthy dose of black pepper punches up the flavor of the silky cream gravy.

　　

Ingredients

Serves 4

　　1 pound ground pork

　　2 cloves garlic, smashed and chopped to a paste

　　1 teaspoon onion powder

　　2 tablespoons finely chopped fresh sage

　　1 tablespoon finely chopped fresh thyme

　　2 tablespoons canola oil

　　Kosher salt and freshly ground black pepper

　　8 large eggs, lightly beaten

　　6 tablespoons (3/4 stick) unsalted butter

　　8 Black Pepper Buttermilk Biscuits (page 191)

　　Cream Gravy (recipe follows)

　　Chopped fresh flat-leaf parsley leaves, for garnish

　　

CREAM GRAVY

2 cups whole milk

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　(makes about 2 cups)

　　

Step 1

Combine the pork, garlic, onion powder, sage, thyme, and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.

　　

Step 2

Form the sausage mixture into 8 patties, each 1/2 inch thick. Heat a large nonstick pan over high heat and cook the patties until golden brown on both sides and just cooked through, about 5 minutes per side.

　　

Step 3

Beat the eggs in a large bowl and season with salt and pepper. Melt the butter over low heat in a large nonstick skillet. Add the eggs and cook slowly, stirring constantly with a wooden spoon, until soft curds form.

　　

Step 4

Slice each biscuit in half, put a sausage patty on the bottom of each biscuit, and top with cream gravy and some parsley. Serve 2 biscuits per person, with the eggs and biscuit tops on the side.

　　

CREAM GRAVY

Step 5

Put the milk in a small saucepan and bring to a simmer over medium heat.

　　

Step 6

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with the salt and pepper. Serve warm.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.