Chive Biscuit Sandwich With Cheddar Spread, Canadian Bacon, and a Fried Egg Recipe
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You might need a fork and knife or a few napkins for this one.
Notes:
- I usually make twelve 2 1/2-inch biscuits with this recipe, but since these are breakfast sandwiches, I like to go a bit bigger with them. You may have a few leftover, but I'm sure there will be no complaints.
Recipe is easily halved.
My preferred Canadian bacon is Applegate brand.
Recipe Facts
Ingredients
For the Chive Biscuits:
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2 cups all-purpose flour, plus additional for dusting counter
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1 cup cake flour
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1 tablespoon baking powder
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2 teaspoons sugar
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1 1/2 teaspoons salt
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1/2 teaspoon baking soda
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1/4 teaspoon pepper
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1 stick (4 ounces) unsalted butter, chilled and cut into ¼-inch pieces
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2/3 cup finely minced chives
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2 cups buttermilk or plain low-fat yogurt, chilled
For the Cheddar Spread:
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1 1/2 (about 6 ounces) cups finely grated sharp cheddar cheese
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4 ounces cream cheese, softened
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2 tablespoons mayonnaise
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2 teaspoons dry mustard
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2 teaspoons Worcestershire sauce
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2 teaspoons (or more to taste) hot sauce
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Salt and pepper
For the Bacon and Eggs:
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12 slices Canadian bacon (see notes)
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3 tablespoons butter
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6 large eggs
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Salt and pepper
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3 tablespoons water
Directions
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For the Chive Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
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Sift flour, cake flour, baking powder, sugar, salt, baking soda, and pepper twice.
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Add chilled butter to bowl, and, using two knives, cut into dry ingredients until mixture resembles coarse meal. Stir in chives.
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Add 1 1/2 cups buttermilk and stir with wooden spoon just till combined. If mixture looks dry, add more buttermilk, 1 tablespoon at a time until dough is cohesive.
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Turn dough out onto a lightly floured surface and gently knead just until it comes together, no more than 6 times. Pat dough into a 1-inch thick circle. Use floured biscuit cutter to stamp out the biscuits—don’t twist—and arrange them about 1 inch apart on prepared baking sheet.
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Bake until golden, 12 to 15 minutes. Transfer tray to cooling rack.
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For the Cheddar Spread: Meanwhile, in medium bowl, use fork to combine cheddar, cream cheese, mayonnaise, dry mustard, Worcestershire sauce, and hot sauce. Season to taste with salt and pepper. Set aside.
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For the Bacon and Eggs: Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook bacon until browned on both sides, about 2 minutes per side, then transfer to plate and tent with foil.
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Add remaining tablespoon butter to skillet. Crack eggs into skillet and season with salt and pepper.
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When egg whites begin to bubble and turn opaque, add water and cover pan with lid.
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Cook eggs 3 to 4 minutes until egg whites are set and egg yolk has a shell-pink color. Continue cooking eggs if you prefer a set yolk.
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Using a spatula, divide the six eggs and remove from heat.
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To assemble: Cut biscuits in half and spread both halves with cheddar spread. Top bottom halves with 2 slices Canadian bacon, then top with one egg and sandwich with second biscuit half. Serve.
Special Equipment
4-inch biscuit cutter, sifter, rimmed baking sheet, parchment paper, wooden stirring spoon, cooling rack, large nonstick skillet with lid, foil
Nutrition Facts (per serving) | |
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690 | Calories |
44g | Fat |
45g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 690 |
% Daily Value* | |
Total Fat 44g | 56% |
Saturated Fat 23g | 115% |
Cholesterol 302mg | 101% |
Sodium 1412mg | 61% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 1g | 5% |
Total Sugars 6g | |
Protein 29g | |
Vitamin C 4mg | 19% |
Calcium 443mg | 34% |
Iron 4mg | 24% |
Potassium 584mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |