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Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits

Ham, Egg, and Dijon Gravy over Butternut Squash Biscuits

Leftover holiday ham and butternut squash, perfectly repurposed for breakfast.
Course Breakfast
Cuisine holiday, leftovers
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Author Erica

Ingredients

  • leftover Hormel Cure 81 bone-in ham I got Cherrywood smoked
  • eggs cooked over easy (1 per serving)

For the Butternut Squash Biscuits

  • 3/4 cup butternut squash puree
  • 2 Tbs cup half-and-half
  • 1-1/2 tsp kosher salt
  • 1 tsp sugar
  • 1/4 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 6 Tbs cold unsalted butter cut into 1/2-inch cubes
  • 1 Tbs melted unsalted butter

For the Dijon Cream Gravy

  • 2 Tbs all-purpose flour
  • 2 Tbs unsalted butter
  • 2 cups half-and-half
  • 1 Tbs Dijon mustard
  • generous pinches each kosher salt and fresh cracked pepper to taste

Instructions

  1. Preheat oven to 450F.
  2. In a mixing bowl, combine the squash, half-and-half, sugar, and cinnamon.
  3. Add the flour, baking powder, baking soda, salt, and the butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter). Add the flour-butter mixture to the squash mixture in the bowl. Stir with a fork just until flour is moistened.
  4. Turn dough out onto a lightly floured surface, and quickly/gently form into a 1-1/2-inch thick disk (see Notes). Cut with a 2- or 2-1/2-inch biscuit cutter. Place biscuits on a baking sheet. Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 10 biscuits depending on the size biscuit cutter used.
  5. While the biscuits are cooking, prepare the Dijon Cream Gravy: cook the butter and flour together over medium heat for a minute or so to make a roux. Add the half-and-half and cooking, stirring, a couple minutes until thickened. Remove from the heat and add the salt, pepper, and Dijon.
  6. To serve, put the bottom half of a biscuit on a plate. top with ham, and over-easy egg, and Dijon Cream Gravy. Place the top biscuit half on top and serve. Yields: 10 servings.

Recipe Notes

In making the dough, there are a couple tips. First, once the dough is turned out onto the floured surface, you do not want to over work it or the biscuits will come out flat and tough. Also, the exact shape of the dough "disk" is not important either. What is important is just to work quickly so the butter doesn't warm up. Knead the dough a couple times, if needed, to get it to come together, then quickly use your hands to flatten it out.
Also, these biscuits will not rise substantially so take care not to press the dough too thin to begin with.