The Reggie Deluxe
- 1 cream-top buttermilk biscuit
- 3 ounces boneless fried chicken breast
- 3 ounces sausage gravy
- 1 1/2 strips thick-cut bacon, cooked until crisp
- 1 slice Cheddar
- 1 fried egg
- Pinch fine diced or chopped fresh chives
Split the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve.
Scaled Down Recipe: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Kevin Atchley, Walt Alexander and Brian Snyder, owners of Pine State Biscuits, in Portland, OR