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Scrambled Eggs with Sweet Potato Biscuits, Ham Steak, and Red-Eye Gravy


Sweet Potato Biscuits:

1 medium sweet potato
2 tablespoons light brown muscovado sugar
3/4 cup very cold buttermilk
2 1/4 cups all-purpose flour, spooned into cup and leveled, plus extra for rolling
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces, plus 2 tablespoons, melted, for brushing biscuits
1/4 cup heavy cream

Ham Steak and Red-Eye Gravy
2 tablespoons canola oil
One 1-inch-thick ham steak
1 small Spanish onion, finely chopped
1 tablespoon lightly-packed light brown sugar
Kosher salt and coarsely ground black pepper
1 heaping tablespoon all-purpose flour
1 1/2 cups strong brewed coffee
2 tablespoons unsalted butter

Scrambled Eggs
8 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Cilantro sprigs, for serving
Special equipment: a 2-inch round biscuit cutter



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