2 Eggs,meat (bacon, Chicken Or Sausage) Recipe

Cook the meat (choose one)

If using bacon: lay the bacon in a skillet and cook over medium heat until crisp and browned, 6–8 minutes. If using chicken sausage: slice into coins and cook until browned and cooked through, about 5–6 minutes. If using pork sausage: crumble or slice and cook until browned, about 6–7 minutes. Transfer cooked meat to a plate and reserve 2 tablespoons of the rendered fat/drippings in the pan for the redeye gravy.

Make redeye gravy

With the pan containing the fat/drippings, whisk in 1 tablespoon of flour to create a light roux. Slowly pour in 1/2 cup strong coffee and 1/4 cup water, whisking continuously until smooth. Simmer 2–4 minutes until slightly thickened. Season with salt and pepper to taste.

Cook the eggs

In a separate skillet, melt 1 teaspoon butter over medium heat. Crack in the two eggs and cook to your preference (sunny-side-up or over-easy). Season with a pinch of salt.

Finish and serve

Transfer eggs to a plate, top or arrange with your chosen meat, and spoon redeye gravy over the eggs and meat. Serve with a slice of toast or a biscuit on the side.