If I love anything as much or more than chile cheese grits, it is bacon and eggs and biscuits and gravy. I don’t make either treat as often as I’d like, but when I do it’s soooo good!!!
I’ve taken to putting my bacon in a cold pan and adding about 1/2 to 3/4 inch of water to the pan. I then boil off the water. Fat is rendered out of the bacon and, when the water is gone, there are still enough drippings in the pan to crisp up the bacon and make some cream gravy. When you free the fond from the bottom of the pan, you get a lovely dark gravy. I do use 2% milk in the gravy so it is not pure evil on the plate.
I made biscuits from scratch for this breakfast. I used a mix of all purpose flour and whole wheat flour for a little extra fiber. I used buttermilk to make them light. Who knew they’d match the gravy!
I cooked the eggs in a separate pan and saved about two teaspoons of bacon drippings for the eggs.
I finished it off with mesquite jelly and a dab of butter on a biscuit for dessert. And then – let’s let this be our little secret – I sopped up the remaining egg yolk and gravy with another half biscuit. Bliss on a Sunday morning.