After heating up 15 - 20 coals to put underneath the dutch oven, we fried up a tube of Jimmy Dean pork sausage. Then we started layering over it. First came nice creamy white country gravy that I made up from a quick mix - I use Trio brand from Cash and Carry - it is designed for restaurant use.
Then on top of the gravy we sprinkled grated cheddar cheese. On top of the cheese we poured eight eggs that were lightly beaten with a few dollops of sour cream and some diced Walla Walla sweet onions. Then we added uncooked buttermilk biscuits made from scratch but you could also use a tube of store bought biscuits or made from a mix.
After topping it off with the biscuits, we put the lid back on the dutch oven and placed coals around the top of the lid, following the ring and also placing them across the top. At this point you want the most heat on the top to brown the biscuits and less heat on the bottom so the eggs don't scorch. No need to add more coals on the bottom. Cook until done - don't peek too often - go by the smell - we all know what a yummy baked biscuit should smell like! The biscuits should be golden brown and you want to make certain the eggs are cooked - you can check this with a spoon gently inserted into the middle.
We were ready to enjoy a great breakfast out on our deck. A beautiful view, good food and dear family - what could be better?!
After our company left, they sent us a couple of pictures we did not know they had taken. Seems they met an old friend of ours while they were staying in our guest quarters. He is a special old guy that lives with us and we just never know what he will be up to or where he might go! He seemed to really enjoy sharing the sunset from the upper deck with our visitors!
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