Chive Biscuit Sandwich With Cheddar Spread, Canadian Bacon, and a Fried Egg Recipe
You might need a fork and knife or a few napkins for this one.
Notes:
- I usually make 12 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.
Read more: Sandwiched: Chive Biscuit, Cheddar Spread, Canadian Bacon, and Fried Egg
- Yield:Makes 6 sandwiches
- Active time: 45 minutes
- Total time:45 minutes
Ingredients
- For the Chive Biscuits
- 2 cups all-purpose flour, plus additional for dusting counter
- 1 cup cake flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon pepper
- 1 stick (4 ounces) unsalted butter, chilled and cut into ¼-inch pieces
- 2/3 cup finely minced chives
- 2 cups buttermilk or plain low-fat yogurt, chilled
- For the Cheddar Spread
- 1 1/2 (about 6 ounces) cups finely grated sharp cheddar cheese
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons (or more to taste) hot sauce
- Salt and pepper
- For the Bacon and Eggs
- 12 slices Canadian bacon (See Notes)
- 3 tablespoons butter
- 6 large eggs
- Salt and pepper
- 3 tablespoons water
Directions
-
1.
For the Chive Biscuits: Adjust oven rack to middle position and preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
-
2.
Sift flour, cake flour, baking powder, sugar, salt, baking soda, and pepper twice.
-
3.
Add chilled butter to bowl, and, using two knives, cut into dry ingredients until mixture resembles coarse meal. Stir in chives.
-
4.
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.
-
5.
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.
-
6.
Bake until golden, 12 to 15 minutes. Transfer tray to cooling rack.
-
7.
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.
-
8.
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.
-
9.
Add remaining tablespoon butter to skillet. Crack eggs into skillet and season with salt and pepper.
-
10.
When egg whites begin to bubble and turn opaque, add water and cover pan with lid.
-
11.
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.
-
12.
Using a spatula, divide the six eggs and remove from heat.
-
13.
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.
This Recipe Appears In
Sandwiched: Chive Biscuit, Cheddar Spread, Canadian Bacon, and Fried EggAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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