Inexpensive cube steaks, tenderized by the butcher, work best for this heartland breakfast staple. Get the recipe for Chicken-Fried Steak with Sausage Gravy »

Country Ham

In this recipe, beef medallions are simmered in a Creole-Italian red gravy including enough tomatoes or tomato paste to color and flavor but not dominate the sauce. Get the recipe for Grillades and Grits »

One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy’s richness, but it’s even better with a dash or two of hot sauce. Get the recipe for Biscuits with Sawmill Gravy »

Boiling the potatoes for ahead of time and letting them cool completely, preferably in the refrigerator overnight, results in crispier, browner homefries.

Get the recipe for Smoked Trout Hash »

Brennan’s Eggs Hussarde

Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.

Eggs Sardou is an ornate New Orleans classic, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.

Red potatoes are mashed with corned beef and a multitude of flavorings then fried until crispy in this Southern favorite. Topped with poached eggs, Hollandaise sauce, and a sprinkling of chives, corned beef hash is an easy crowd pleaser.

Pecan Sticky Buns

Yeasty, sticky, moist cinnamon rolls are even more decadent after the addition of cream cheese into the dough. Get the recipe for Cream Cheese Cinnamon Rolls »