Maple Boneless Ham Steaks with Honey Dijon Redeye Gravy

Directions

1. Heat a sauté pan over medium high heat and brown the ham steaks in batches. Transfer to a platter to reserve warm

2. Deglaze the pan with the coffee and reduce by 1/3 to make the gravy

3. Whisk in the honey, Dijon mustard, and butter until fully incorporated

4. Remove from the heat, drizzle some of the red eye gravy over the steaks and serve the remaining gravy on the side

5. Serve with sunny side up eggs and toast