Color suggestions wanted

[mrteddyprincess]

I'm working on perfecting a biscuits and gravy hybrid dish that involves an Indiana style breaded tenderloin on a biscuit topped with a poached egg and smothered in gravy. This thing is really delicious, but when I look at it, it doesn't scream delicious. It screams "all the same color." I could use less gravy and let the breaded tenderloin and egg come through, but anyone eating it would be disappointed at the lack of ample gravy.

So I'm asking for suggestions on how to compliment the extremely tasty, although, bland looking dish with a garnish or side dish. Your thoughts are always appreciated!

Brian

[Jim White]

Roasted red pepper in the gravy?
More black pepper in the gravy?
Gravy applied over only the biscuit, but lots there pooled around it and then tenderloin and egg on top?

Edit: I definitely want some of that!

[Mosca]

Roasted red pepper was my very first thought, too!

[Murdy]

Except then it will taste like roasted red pepper, which is not necessarily a bad thing but certainly not traditional in biscuits and gravy.

[WayneT]

+1 on the gravy suggestion. Let that yolk shine!

[ItsAllGoneToTheDogs]

a couple bacon roses with some pepper of some variety would pop

[mrteddyprincess]

Man, bacon roses are to die for, aren't they? You guys are helping me successfully put my breakfast guests into the CCU for good, aren't you? :-) (Don't show up to this meal without taking your Crestor. Just sayin.' ) :-)

[STEbbq]

Parsley? Some crispy red/crunchy bacon? Sliced southern style potatoes with lots of colorful spices?

[mrteddyprincess]

Parsley in the garden right now. Bacon sprinkles. Delicious! Love the potato idea.

[realdocBBQ]

Sprinkle with chopped bacon.

Add a side of something.... green. Maybe some kind of sliced avocados, or a tomato-avocado salad? I think it would go well with that.

[mrteddyprincess]

I'm leaning toward the tomato idea and I love the avocado suggestion. Thanks!

[DennyWoo]

I'm a big fan of biscuits and gravy. When I make it, I add a little color and flavor with a sprinkle of smoked paprika and/or cayenne pepper on top.

What us an Indiana style pork tenderloin? Pork tenderloin is a thing in Iowa, so I'm curious to know the differences.

[mrteddyprincess]

We don't have much to brag about when it comes to food in Indiana. Our state pie is "sugar cream." Yuck. I am not surprised that the good people of Iowa and Nebraska share in our love of a good breaded tenderloin sandwich!

[ecowper]

Is there a huge German influence here? Cause the first time I ran into schnitzel sandwiches was in Germany. Breaded pork cutlet on a crusty roll. Try it with a nice, crusty roll rather than the soft bun and see what you think.

[WayneT]

+1 on the smoked paprika suggestion.

[Oak Smoke]

Just a light dusting in a place or two with smoked paprika won’t hurt the flavor or the looks either. I’m not talking all over the dish just some for accent.

[mrteddyprincess]

Excellent suggestion. Thank you Oak Smoke !

[Murdy]

Winner!

[STEbbq]

A fruit bowl with some blackberries or strawberries or raspberries would look good too.

[Richard Chrz]

Putting the sauce / gravy on the plate first, then set the protein with egg on top, keep the biscuit on top with a bit of gravy on, and then garnish the plate. Everything will pop more when it is layered.

[mrteddyprincess]

That is exactly what I'm beginning to think! Thank you, Richard Chrz .

[texastweeter]

A sprinkle of smoked paprika or crushed red pepper on top with the green onions. I like this, kinda like a redneck eggs Benedict... you could call it "Eggs RedNeck". Maybe some diced red jalapeños. That's begging for some chorizo skillet taters on the side.

[mrteddyprincess]

I didn't invent the idea, but around here this dish is called Hoosier Eggs Benedict. Eggs RedNeck is absolutely fitting too. Indiana--the northern most southern state.

[barelfly]

Spread the gravy on the then place everything on the gravy. I didn’t read through, so maybe that was mentioned. But higher end restaurants serve this way so we see what we are eating and almost make art out of the sauce/gravy.

Also, some sort of hot sauce, or even red or green chile (i know. I put chile in everything ) but this looks really good!

[Uncle Bob]

And don't forget to break the yoke at service............nothing beats the golden cascade of joy.

[tstalafuse]

My mom always added a tablespoon of instant coffee to the gravy to give it some color.

[ecowper]

First thing …. Richard Chrz input about layering is spot on for presentation.

I would also darken the gravy some more, personally. I think one reason you feel it looks bland is the gravy has that sort of pale grey color. Of course, that is traditional for breakfast gravy, but it doesn’t pop.

Garnishes/sides make a big difference to the plate. A slice or two of garden fresh tomato. 2-3 colorful fingerling potatoes. You know the ones that are purple, red, yellow, etc. Decorate/dust the edges of the plate and the gravy with paprika since the china is white.

Edit: if you can Cherokee Purple tomatoes somewhere locally, this are amazing as a tomato salad/garnish

[ecowper]

WayneT yes, Cherokee Purple. I think if he can get them, these would be awesome on the plate. We grow 1-2 vines worth every summer. Some summers are hot enough, some aren't.

[mrteddyprincess]

I'm growing Cherokee Purple right now but they aren't ready yet...

[ecowper]

Darn, too bad you don't 1 or 2 of your own that are ripe.

[ecowper]

I’m thinking this color for the gravy ….. contrasts beautifully with the golden brown of the biscuit

[mrteddyprincess]

Thanks for the suggestions ecowper !

[ecowper]

mrteddyprincess I hope there’s an idea there that helps!