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1
In a medium saucepan over moderate heat, melt the butter.
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2
Add chicken and brown skin side down.
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3
Turn over and add chopped onion.
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4
Cook until soft and starting to color about 6 to 8 minutes.
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5
Cover with chicken stock, and add the coffee and brown sugar, if using.
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6
Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours.
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7
Strain stock into a large bowl and reserve.
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8
The chicken can be used for another recipe or discarded.
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9
Preheat a large heavy bottomed frying pan over medium-high heat.
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10
Season ham steaks with black pepper and add to the hot skillet.
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11
Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
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12
In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
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13
Cover the steaks with red-eye gravy and crown with a fried egg.
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14
This dish can be served with potatoes, hash browns or biscuits, if desired.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
