I have said time and time again that the Southern husband has influenced me in so many ways, culinarily-speaking, pointing me in directions I never thought my tastebuds would go. Fried green tomatoes. Okra. Grits on grits on grits. And towards the wonderful, the happiness, the reckless abandon of eating barbecue for breakfast. Tender, spicy, spooned over a warm biscuit and with a soft fried egg dripping down the side barbecue for breakfast. You’re nodding, right? Me too.
Now, how you get your barbecue is up to you. Since we are talking about breakfast (although this is very fine for lunch, dinner and a midnight snack) you are going to want to have your barbecue previously made. You can either do this yourself (please click here for my all-time favorite bbq recipe) or you can buy the pre-made kind in your supermarket. And while nothing is better than homemade, I will tell you that in a pinch the Southern husband and I have gotten the supermarket kind, and with the right kind of bbq sauce it is just fine. In our house, that means one sauce and one sauce only.
Stubbs bar-b-q sauce comes in all different flavors, and if you dunk your bbq in any of them it will take you to whole new heights of bbq heaven. Trust me.
As for the biscuits, you can get as plain (as in biscuits made with Bisquick, which are always reliable and good) or fancy (as in these cream cheese and chive numbers that I posted about last week). Whatever biscuit road you travel down, just make sure you time things so they are nice and warm when you are ready to dish everything up. Split them in half, and then cover them with a generous amount of sauced-up barbecue. Now gently place a soft fried egg over the top of the whole thing, and cut into it just enough that the creamy yolk runs down the side.
I know. I know!!
Here’s the recipe.
- 4 biscuits, warmed and split
- 2 cups barbecue
- ½ to 1 cup of your favorite barbecue sauce
- 2 tablespoons butter
- 4 eggs
- Heat barbecue in a medium saucepan with sauce (use more or less sauce, depending on how you like it!) until warmed through. Cover pot to keep warm and set aside.
- Heat butter in medium-large skillet over medium-high heat. When butter is melted but not browned, gently crack eggs into the skillet. Cover the skillet and let the eggs cook for 2 minutes. Check them, and if they are not yet done to your liking, turn the heat off and keep the eggs in the skillet, covered, for another minute or so until they are done (you want the yolks a little runny).
- Assemble as follows: place a split biscuit on each of four plates, top with barbecue, and top the barbecue with an egg. Serve at once - for breakfast, lunch or dinner!