Gina: This recipe calls for four Momma Daisy’s Buttermilk Biscuits, but a batch makes ten, so you’re going to have a few left over. This is never a bad thing. You can have them for breakfast the next day, and the next, and then when you run out you can make another batch!

　　

Ingredients

serves 4

　　8 strips thick-sliced bacon

　　8 large eggs

　　2 tablespoons half-and-half

　　1/2 teaspoon kosher salt

　　Several grinds black pepper

　　Dash or two hot sauce

　　2 tablespoons butter

　　3/4 cup chopped ham (about 4 1/2 ounces)

　　2 tablespoons snipped fresh chives

　　1/4 cup hot pepper jelly

　　4 warm Momma Daisy’s Buttermilk Biscuits (page 236), split in half

　　

Step 1

Cook the bacon over medium heat in a large cast-iron skillet until crisp, and transfer to a plate lined with paper towels. Drain all but 1 tablespoon of bacon fat from the skillet.

　　

Step 2

Whisk together the eggs, half-and half, salt, pepper, and hot sauce in a medium bowl.

　　

Step 3

Return the skillet to medium-low heat. Add the butter to the skillet, and heat until it begins to bubble, then stir in the eggs. Use a rubber spatula to push the eggs toward the center of the skillet, tilting the skillet to allow the liquid to run underneath the dry portions. When the eggs are almost set, stir in the ham and chives, and remove from the heat (the eggs will continue to cook).

　　

Step 4

To assemble the sandwiches, spread 1 tablespoon of pepper jelly over the bottom half of each biscuit. Divide the eggs evenly among the four biscuits, then top with two strips of bacon and the remaining biscuit halves, and serve.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.