Up next in 10
Country Breakfast | 3 Classic Southern Breakfast Recipes - For Southern breakfast ideas, try a country ham breakfast with Southern biscuits & scrambled eggs. Paula’s Home Cooking, Season 1, Episode 6.
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00:00 Intro
4:25 Cream Cheese Biscuits Recipe: https://www.pauladeen.com/recipe/cream-cheese-filled-biscuits/
8:51 Country Ham and Red-Eyed Gravy Recipe: https://www.pauladeen.com/recipe/country-ham-and-red-eyed-gravy/
15:12 The Lady’s Perfect Scrambled Eggs Recipe: https://www.pauladeen.com/recipe/the-ladys-perfect-scrambled-eggs/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
(upbeat music)
0:00
- Rise and shine, y'all!
0:03
Hi, I'm Paula Deen
0:04
and today I'm gonna show you how
0:05
to roll your family right outta that bed
0:08
with my favorite country breakfast.
0:11
Now fresh is always best when it comes
0:13
to the perfect scrambled egg.
0:14
So let's go straight out there on the farm.
0:17
And then we're gonna be back to the house
0:19
to roll out the quickest
0:20
and easiest batch of biscuits you've ever seen.
0:23
And of course, no Georgia girl worth their salt
0:25
would dream of a breakfast without a big side
0:28
of pan fried country ham
0:30
and steamin' hot buttered grits
0:32
covered in that red-eye gravy
0:34
that all of us Southerners do love.
0:37
So let the dog out and get the coffee brewing.
0:39
It's breakfast time!
0:42
I started cookin' when I was 18 years old as a new bride.
0:46
I'm very lucky because I came
0:47
from a family of wonderful Southern cooks,
0:50
and at 42 years old,
0:52
I was faced with having to support myself and my two sons.
0:55
So I turned to my first love, which is cooking,
0:58
and so I started cooking for a living.
1:01
I think food is such a big part of family,
1:04
and I hope that y'all can watch me and learn
1:06
to have fun with yours while building wonderful memories
1:10
around the food that you're preparing.
1:13
Today, I'm gonna be fixing y'all
1:14
a big hearty country breakfast fit for a country king,
1:19
(upbeat music)
1:20
but first I'm gonna go out and get me some eggs.
1:23
You know the best egg is the freshest
1:26
and the freshest is the closest to where you live,
1:29
so I recommend getting to know folks in your area
1:32
that you can depend on for great eggs.
1:35
Like Randi of Love Apple Farms,
1:37
always gives me her best.
1:41
- Okay, Miss Hen, we're gonna come
1:43
and get some eggs from you.
1:44
Thanks so much.
1:47
She did a great job today.
1:49
They all did.
1:50
- [Paula] I mean, they've been layin' haven't they?
1:52
- [Randy] Yes, they sure have.
1:53
- [Paula] What kinda chickens are these, Randy?
1:55
- These are called Americanas
1:57
and they lay these colored eggs.
1:59
Just like Easter eggs.
2:00
- They're a bluish- - Aren't they beautiful?
2:02
- Green, they're beautiful.
2:03
- Sometimes once in a while we get one
2:05
that's almost like a little pale pinkish color too.
2:07
- Oh, wow. - That's a real prize,
2:09
but they have a little pale.
2:10
Yeah, let's see, like this one,
2:11
this one has a little bit more green to it.
2:12
- [Paula] Yeah, that's more green, yeah.
2:14
- We have some green and we have some blue.
2:15
- [Paula] Now, do these taste any different?
2:17
- Oh, they do.
2:18
They're my favorites.
2:19
They're great.
2:21
They have a really yellow yolk,
2:23
much more intense than the regular eggs.
2:26
- [Paula] How many chickens laid these eggs?
2:28
- [Randy] Oh, a lot.
2:29
A lot because a hen will only lay one egg a day.
2:32
- [Paula] Really?
2:33
- [Randy] So there's been many in here.
2:34
- [Paula] I didn't know that.
2:35
- [Randy] They were all taking turns.
2:36
- [Paula] What is a free range?
2:37
- Oh, a free range egg.
2:41
It's a hen that's allowed to just run the range.
2:44
I mean, she just goes around and she pecks
2:46
like a hen should peck and we supplement it with,
2:49
you know, scraps from the orchard here, all the fruit.
2:53
- I love Billy, or is this Betty?
2:56
- No, that's Billy.
2:58
That's Billy.
2:59
There's Betty over there.
3:00
- [Paula] The chicken's diet really makes
3:02
the flavor of the egg then
3:03
a lot better than one that's-
3:04
- Yes it does, yes it does.
3:06
- [Paula] More or less processed.
3:06
- Very much so, than the feed, yeah.
3:09
So we got quite a few eggs here.
3:10
- Those are wonderful! - See, and if it were Easter,
3:11
all you'd have to do is hard-boil these
3:13
and you'd be all set to go.
3:14
- There you go!
3:15
How can you tell a fresh egg from a stale one?
3:18
- Well, one thing is when you crack an egg
3:20
and you were going to say fry it
3:22
and put it in a pan,
3:23
if the yolk stays together, you know it's fresh.
3:25
If it falls apart, it's an old egg.
3:28
And then of course,
3:29
if you boil water and you drop the egg in,
3:32
if the eggs that are fresh will go to the bottom
3:35
and the ones that are not fresh will stay near the top.
3:38
- Okay, so we need to take those out then.
3:40
- Yes, exactly.
3:42
And then, of course, adding a little vinegar to the water,
3:45
that's very good for it too.
3:47
And salt, also, adding a little salt to it helps you.
3:50
- Yeah, salt'll help you peel it easy.
3:51
- [Randy] Exactly.
3:52
- 'Cause you know fresh boiled eggs are very hard to peel.
3:56
Oh Randy, thank you so much.
3:57
- Oh, you are so welcome. - I'm gonna make
4:00
the most wonderful scrambled eggs outta these.
4:02
- Oh, I bet you will.
4:03
(upbeat music)
4:04
- And the great treat was bringin' farm-fresh eggs home
4:08
to my kitchen the same day they were laid.
4:11
These are gonna taste wonderful.
4:15
Well, I finally got all our ingredients gathered up.
4:18
Look at these beautiful eggs, but before we get to these,
4:21
I'm gonna go on and immediately start with our biscuits.
4:24
And this morning, I'm gonna be preparing y'all
4:26
wonderful, fluffy cream cheese biscuits.
4:30
And it's so very simple.
4:32
All you do is start with a pre-mixed biscuit mix,
4:37
and we're gonna dump those right in there.
4:40
And we're gonna take some cream cheese.
4:47
And for this amount I'm gonna use about three ounces.
4:55
I'm just gonna put that right in there on top of 'em.
4:58
And we're just gonna cut that cream cheese
5:00
into our biscuit mix until it kinda resembles coarse meal.
5:04
You know, a lotta people
5:06
are so leery about making biscuits,
5:10
but the biscuit mix will really help you along
5:12
and make it a lot simpler for you.
5:14
All right, I've got all the cream cheese cut
5:16
into the biscuit mix and I think they're just right.
5:21
So now I'm just gonna pour enough milk in 'em
5:24
to get 'em workable for me before I pour 'em out
5:27
onto the cutting board to roll,
5:29
and with a biscuit mix,
5:31
it's not like using regular flour.
5:34
I have found over the years
5:35
that the less you work this, the better off you are.
5:38
It makes for a lighter fluffier biscuit.
5:41
And I think are just right.
5:44
Look at this wonderful jar of honey waitin' on our biscuits.
5:47
Now I'm gonna just lightly flour my cutting board
5:51
and then I'm also gonna flour my rolling pin
5:54
because I don't want the dough sticking to it
5:56
and causing me any more grief than I have to have.
6:00
So we're just gonna scoop this out
6:02
onto our cutting board.
6:05
I'm gonna sprinkle just a little bit of flour on it
6:08
and then I'm ever so gently gonna knead it,
6:11
just a few times, not much.
6:14
I think one of the biggest mistakes that people make
6:17
with biscuits is probably too much handling.
6:20
You see how very, very little I touched that dough
6:24
and we're just gonna very gently roll 'em out.
6:27
Now, as far as the thickness of your biscuit,
6:30
a lotta people like a real fat, tall, fluffy biscuit
6:33
and some people like a thinner, shorter biscuit,
6:36
but I'm gonna kinda make ours almost in between.
6:40
You just take your biscuit cutter,
6:42
run it through your flour
6:44
so that your biscuit won't stick to it
6:47
when you lift it.
6:49
Just push it through and look at that beautiful biscuit.
6:53
And I'm gonna place him onto a greased cookie sheet.
6:56
And I'm gonna put mine
6:57
on my cookie sheet about two inches apart.
7:00
But the person that would like a soft biscuit
7:04
would tuck 'em close together
7:05
so that the only part that would get brown and crispy
7:08
would be on the outside and the top.
7:10
But like I said this morning,
7:11
I think I want a totally browned biscuit.
7:15
So I'm gonna put mine about two inches apart.
7:17
And when you've used up the bulk of your dough,
7:20
all you have to do is gather up your biscuits.
7:23
Knead 'em another time or two to just get 'em back together,
7:26
put a little flour on 'em, hit them again.
7:29
And that way, we're gonna get every bite
7:32
out of our biscuit dough.
7:34
Our biscuits are on our greased sheet pan
7:36
and they're ready to go into an oven
7:38
and I'm gonna put 'em in at 375.
7:40
And these are real quick.
7:42
Keep an eye on 'em depending on the thickness.
7:44
They could be ready anywhere between 10 and 15 minutes.
7:48
Oh, look at 'em.
7:54
Just like I like 'em.
7:55
Nice and brown.
7:57
How's that for a gorgeous biscuit?
7:59
With hardly any effort.
8:04
I'm gonna steal just one little biscuit
8:06
before the rest of the gang comes in for breakfast
8:08
and I'm gonna just get me a bite of butter
8:11
and I've just gotta taste it with this honey.
8:23
If that's not the fluffiest richest biscuit,
8:26
grits ain't groceries in a poor man's house.
8:29
And it's not only grits today.
8:31
When we come back, a fabulous country ham.
8:35
I so hope y'all are enjoying the show.
8:37
And if you do.
8:39
Be sure to click like, subscribe and
8:42
notification bell so you'll never miss a video.
8:46
And we'll be right back after the break.
8:54
We're back and I've got our pot ready for our grits.
8:57
I've got water in here,
8:58
but I've also got a secret ingredient
9:01
that the grits box won't tell you about and that's milk.
9:04
And I'm gonna add a little salt
9:06
because every southerner knows
9:08
that if you don't salt your grits
9:10
at the very beginning of cooking,
9:12
you'll never get 'em salty.
9:14
And the next tip I wanna share with you on grit cookin'
9:17
is never stop stirring until every one
9:21
of those grits is wet and thoroughly mixed in
9:25
because if I had just dumped those grits in that pot
9:28
and turned around to my sink to do something,
9:30
when I turned back around, I would have big knots of grits
9:34
and once your grits knot up, you can't hardly get 'em out.
9:38
Now in the South, we never use an instant grit.
9:41
We use the quick cooking kind
9:43
that says cooks in five minutes.
9:45
The only trick there is we don't cook 'em for five minutes.
9:49
We cook 'em anywhere from 25 to 30 to 45 minutes.
9:53
Now this is coming back to a boil.
9:55
I'm gonna cut those down to the lowest heat
9:58
and I'm not gonna get too far from my grit pot.
10:01
In the meantime, I'm gonna come over here
10:03
and I'm gonna start our country ham.
10:05
Now I'm workin' with a whole country ham today
10:08
but in the grocery store,
10:09
you'll find these little babies already sliced very thin
10:12
and cryovaced for you so you can buy one or two servings
10:15
at the time.
10:16
And I'm gonna start
10:18
by cutting off just a little bit of fat
10:20
and I'm gonna bring it over to my skillet.
10:23
And I'm starting with a hot, clean skillet.
10:26
There's no oil or anything in this.
10:29
This piece of fat will just grease up our pan nicely
10:32
so that when our slices are added to it,
10:35
it won't stick very badly,
10:37
but you can see my skillet is nice and hot.
10:40
You can see that fat just smokin' in that skillet.
10:44
Look at that beautiful ham.
10:48
Then we're just gonna kinda keep 'em moving for a minute
10:51
until they get going.
10:53
While these are getting nice and hot and beginning to cook,
10:55
I'm gonna move over here to our grit pot
10:57
and see how they're doing.
10:59
I'm going to need to add water to these
11:02
because you can see how thick they've gotten
11:04
in just a short time.
11:06
So I'm slowly gonna add some more water.
11:10
You should add hot water to these as you need 'em.
11:14
Down South, you know, we argue among ourselves
11:17
over the proper way to eat grits.
11:20
You'll have some people that like
11:21
what they call a fork grit.
11:23
And what that means is when they put their fork
11:25
in their grits, they're so thick their fork'll stand up.
11:29
And look at our ham.
11:30
It's just gettin' a nice little crispy crust on it.
11:35
And we're far enough along with our grits now.
11:37
I'm gonna add a little butter to 'em
11:40
and that'll help make 'em even more creamy
11:42
when we're ready serve 'em.
11:44
Grits come from ground corn.
11:47
It looks very, very much like cream of wheat,
11:51
but it has a totally different flavor.
11:54
And a lotta people that are not from the South
11:56
that eat 'em for the first time
11:57
tell me that it reminds them of polenta,
12:00
which polenta is ground corn also.
12:03
And I'm gonna stick our little piece
12:04
of fat back into our pan, along with our ham.
12:07
To just keep it good and greased
12:10
and our ham's coming along nicely.
12:13
As you can see
12:13
it's getting beautiful little brown spots on it.
12:18
Down South, we wouldn't dream of having country ham
12:21
in the morning without red-eye gravy.
12:23
And actually it's not really a gravy at all.
12:26
It's coffee mixed with the browned sediments
12:31
that have come out of a ham while you're cookin'.
12:34
And it's a very thin gravy,
12:36
and you just pour it over your grits
12:38
and it just kinda goes everywhere all over your plate.
12:42
And those are almost done.
12:43
So I'm gonna stick in another piece.
12:45
Think I'm gonna reach down here
12:46
and get one of these nice thin slices.
12:49
I really do like my country ham sliced thin.
12:53
And when you're cookin' with cast iron,
12:55
you have to really be careful
12:57
because once these bad boys are hot,
12:58
they are hot as a firecracker.
13:02
All right, I'm ready to take our country ham up.
13:04
And you know, we argue about this down in the South,
13:07
some people like their ham kind of soft and tender,
13:12
and some people like theirs crispy.
13:14
So if you want it crispy, you would cook it
13:16
in a skillet that's a little hotter.
13:18
If you like it soft and more of a light brown color,
13:22
then you would cook it in a slower skillet.
13:24
But isn't that beautiful?
13:26
All right, now our skillet is good and hot
13:28
and all I'm gonna do at this point
13:30
is add some good strong coffee to it.
13:37
(pan sizzling)
13:46
Isn't that amazing?
13:47
That something so good can be so simple.
13:50
All right, I had turned my fire down.
13:51
Now I'm gonna turn it back up
13:54
and I'm gonna just let that boil away
13:57
for just a minute or two.
13:59
Look at that rich brown sauce
14:01
that's gonna go with those hot, buttery, boiling grits.
14:06
You know, I think this red-eye gravy
14:08
needs two more little things.
14:10
I think it needs a little pat of butter
14:12
and a little beef bouillon and it'll be just perfect.
14:16
Our grits are just perfect.
14:17
You know, I was telling you a while ago
14:19
while I was cooking 'em
14:20
how we argue about fork grit, spoon grits.
14:23
These are almost in the middle.
14:26
And even though I've added butter
14:28
to the pot while I was cooking 'em,
14:30
I'm still gonna put me a little bit more butter
14:34
to go on top of them,
14:36
along with this red-eye gravy.
14:41
How good does that look on a cold morning?
14:48
Oh, it's truly out of this world.
14:52
Coming up next, perfect scrambled eggs.
14:57
I hope y'all are enjoying the show
14:59
and I want to hear from you.
15:01
Tell me what recipes or videos you'd like to see me
15:04
make by just leaving a short comment below.
15:08
Now, let's get back to the show, y'all.
15:14
I'm gonna wrap this breakfast meal up now
15:17
by scrambling the most wonderful light fluffy eggs
15:20
you've ever eaten.
15:21
So I've got some wonderful farm-fresh eggs.
15:24
I had a ball going into the chicken coop and gettin' these
15:27
and I'm cooking breakfast this morning for four of us
15:30
so I think I'm gonna scramble eight eggs.
15:33
Look how beautiful and golden these yolks are.
15:37
Look at that deep, rich color.
15:39
While I'm cracking these eggs,
15:40
I wanna remind y'all don't ever use an egg
15:45
that you didn't crack yourself.
15:47
If you go to the grocery store,
15:48
I always open my carton
15:50
and check for any eggs that might be cracked or damaged
15:53
and then I swap 'em out
15:54
and let the next person get 'em.
15:57
(Paula laughs)
15:59
All right, we're gonna start
16:00
with a fairly hot skillet and like a good Southern girl,
16:06
I'm gonna start with a nice fat plop of butter.
16:09
And we don't want our skillet too hot
16:11
because we don't want our butter to burn.
16:13
And while that's meltin', I'm gonna come over here
16:15
and I'm gonna beat up our eggs.
16:16
Now you can do this one of three ways.
16:19
You can do it with a fork
16:20
or a whisk or even an electric mixer.
16:23
I'm gonna add a little salt,
16:26
a little fresh ground pepper,
16:30
a little water.
16:33
I don't like to put milk in my eggs
16:35
because they have a tendency to make 'em very tough
16:37
and the water keeps 'em light and fluffy.
16:40
And for the secret ingredient on this,
16:42
I'm gonna add a nice fat dollop of sour cream.
16:46
The sour cream will yield you
16:47
a very fluffy, creamy scrambled egg.
16:52
All right, it looks like our pan's ready
16:54
and our eggs are ready.
16:56
So I'm just gonna pour these into that skillet.
17:00
And I'm gonna stir 'em around a little bit.
17:02
Do you know?
17:03
I thought I knew everything
17:04
about scrambling a good egg
17:06
until Stacey, my son Jamie's girlfriend,
17:10
had me over for breakfast one morning
17:12
and she cooked us eggs.
17:14
I said, Stacey, these eggs are exceptionally good.
17:17
What did you do to 'em?
17:19
And she said, I put a big ol' tablespoon
17:22
of sour cream in 'em.
17:24
And I said, well, I don't think I'll ever cook an egg again
17:26
that doesn't have sour cream.
17:28
Now I'm gonna put that lid on 'em
17:30
and let the heat start cooking 'em on the top.
17:33
When these are almost ready
17:34
I'm gonna take the lid off, fluff 'em,
17:36
and then I'm gonna add a nice bitey cheese
17:39
to the top of 'em.
17:40
All right, I'm gonna turn this off now
17:42
because they're almost ready
17:45
and I'm gonna let them just continue to cook.
17:48
And for these eggs this morning,
17:49
I'm usin' a nice sharp cheddar cheese.
17:53
And I'm just gonna put those over the eggs
17:55
and I'm gonna put the lid back on 'em.
17:58
I've already cut off the fire.
18:00
So the cheese will melt strictly
18:02
from the heat that was left in the pan.
18:05
And that shouldn't take but a minute
18:06
and then we're ready to dish up.
18:15
Ooh, doggy, those are good.
18:18
When we come back, a breakfast fit for a country king
18:22
and some tips on how to not waste a morsel.
18:26
I so hope y'all are enjoying the show.
18:28
And if you do.
18:30
Be sure to click like, subscribe and
18:33
notification bell so you'll never miss a video.
18:37
And we'll be right back after the break.
18:44
Before we eat, I wanna share
18:45
just a couple of things with you.
18:47
Remember in scrambled eggs,
18:50
always use water instead of milk.
18:52
The water will make 'em light and fluffy,
18:55
where milk will make 'em tough.
18:57
So always beat 'em with water, with just a little water.
19:01
And as usual, it's so hard to cook
19:03
just a small amount of grits.
19:05
I have over cooked my grits.
19:06
I have too many, but that's all right
19:09
because they'll be good tomorrow morning.
19:11
I'm gonna take a glass that I have sprayed
19:13
with a non-stick spray.
19:17
And I'm just gonna put my grits over in there.
19:19
I'm just gonna pack 'em down in there.
19:22
I'm gonna take my grips while they're still warm and soft
19:25
and put 'em in a well greased glass.
19:27
And I'm gonna stick these in the fridge.
19:29
And tomorrow morning for breakfast,
19:31
I'm gonna take 'em out
19:32
and I'm gonna run a knife around the edge of this glass
19:35
and my grits will just slide out onto a plate
19:38
and I'm gonna slice 'em about a half an inch thick.
19:41
And I'm gonna beat up an egg
19:42
with a little milk and salt and pepper
19:45
and lightly run 'em through a coating of that.
19:48
And then I'm gonna fry 'em up in that black skillet.
19:50
And they'll be so good tomorrow with a whole new twist.
19:57
Well, I've worked up a tremendous appetite
19:59
and I'm hungry as a bear.
20:00
I can't wait to dive into these hot biscuits
20:03
and these buttered grits and the country ham
20:06
and these perfect scrambled eggs,
20:08
just covered in a zesty cheese.
20:11
You know, there's nothing any better
20:12
than coming home from work on a cold winter night
20:16
and coming in and slipping into your favorite robe
20:19
and those nice soft fluffy slippers
20:21
and going into the kitchen and cooking
20:24
up a hearty breakfast and havin' it for dinner.
20:27
So until next time, America,
20:29
best dishes from my country kitchen to yours.
20:41
Hey, y'all, it's Paula Deen.
20:42
Now, if you enjoyed this video, be sure to like it
20:46
and click the subscribe button as well as the notification
20:50
and bell to be alerted when I post a video.
20:54
Love and Best Dishes Y'all.
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