Fried Eggs, Buttermilk Biscuits and Sausage Gravy (American South)

This shamelessly rich, homey classic is too often mediocre, but it's memorable when made well. Success lies in a creamy gravy tinged with the faint heat of cayenne, eggs sunny-side up, plenty of pepper, and tender, flaky, tangy biscuits.

2 Tbsp. olive oil or butter
8 large eggs
8 Southern Buttermilk Biscuits
1 recipe Southern Sausage Gravy
sea salt
black pepper, freshly cracked
hot sauce, to taste

Heat 1 Tbsp. oil or butter in a large skillet over medium-high heat. Crack 4 eggs into skillet, and cook, uncovered, until whites are set, about 2 minutes. (If you prefer to cook your yolks further, cover skillet.)

Transfer to a plate. Repeat. Arrange 1 or 2 biscuits on each plate. Top with gravy. Place 1 egg on each biscuit. Season with salt, pepper, and hot sauce.

Makes 4-8 servings.