Saturday, December 12, 2009

Biscuit and Egg Breakfast Sandwiches


Like I have said before, I am always looking for ways to spruce up our breakfast routine. Most mornings, I am so tired and haggard that I can't seem to break the cold cereal barrier. But other mornings, I need to start my day off with something new and creative. These little babies came from one such instance. Fluffy biscuits, warm scrambled eggs with sliced avocado and salsa. What is great about these is that I can suit everyone's needs. Jack likes ketchup with eggs, so he got ketchup and eggs on a biscuit. Ethan likes a classic breakfast sandwich. So crisp bacon, eggs and then topped with shredded cheddar cheese and put under the broiler for a minute to melt the cheese. Here are a few ideas for toppings for your breakfast sandwiches:
Avocados
Salsa

Diced tomatoes

Cheddar cheese

Bacon

Sausage

Tabasco

Ketchup

Sriracha
(one of my favorite things to put on eggs)

If you happen to have leftover biscuits from dinner the night before, like I did, even better. Little effort for a hearty breakfast. If you have biscuits on the menu for dinner, double the recipe so you can have the leftovers for breakfast sandwiches the next morning.



For the biscuits:
1/4 cup cold butter
1 1/4 cup cake flour
3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
2 Tbsp melted butter, for brushing onto the tops

Set the oven to 500 degrees. Cut butter into small chunks, place in a bowl and return to fridge.

In the bowl of a food processor, combine flours, baking powder, baking soda and salt until very well blended. Add butter and process until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a loose ball.

Dump dough mixture out onto a floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.

Bake biscuits for 8-10 minutes, or until slightly browned. Remove from oven and brush with more butter.

Cut biscuits in half. Top with a small amount of scrambled eggs. Add preferred toppings and top with the other half of the biscuit.

Yields 8 breakfast sandwiches.

For the eggs:
6 eggs
Big pinch kosher salt
A few grinds black pepper
Splash of water
1 Tbsp butter

In a medium bowl, combine eggs, salt, pepper and water. Beat with a wire whisk until eggs are broken up and well combined. Set aside.

In a medium skillet over medium high heat, add butter. Once butter is melted, pour in beaten eggs. Using a rubber scraper, push eggs away from the edges of the pan fold them over until cooked, about 2 minutes. Remove from heat and pour onto a pan. Add eggs to biscuits for breakfast sandwiches.

Yields 8 servings of eggs.

9 comments:

AzĂșcar said...

Do you generally make the biscuits in the morning, or do you cheat a little and make them the night before?

Lars said...

I am a sucker for salsa but store bought is just bleh, might you have any excellent recipes for pico de galleo? Everytime I attempt it turns out gross. Same when I attempt to make salsa with a kick. Love me some habaneros.

Tricia said...

soooo...cake flour, can I make my own?

Frieda said...

These are so good on a cold morning! Also easily frozen and reheated in the microwave~

karin said...

Oh, I so wish we had those for breakfast today. I get stuck in a rut with bagels or cereal, it is what the boys want and I am not about to make a huge something just for me but on the weekends we have a nice breakfast, usually. Maybe tomorrow but usually on Sundays the husband makes breakfast and it is delicious and I don't want to change that routine.

Lars said...

You are awesome. As soon as I return from your former stomping grounds I am making me some salsa...and some guac. I must say I will miss the authentic Mexican food. I how I love me some burritos. Best burritos and for cheap. Oh so cheap.

Lars said...

I can't spell..or think, sorry. I started my morning with humor therapy and from there it went to trauma, suicide and next I am going on to death. Exciting eh?

Tricia said...

excellent cake flour link....thanks for sending it. I was happy for the explanation about different protein content making a difference in the fluffy of the biscuit (or whatever baked good), because I kept thinking why if it's just a little less flour, wouldn't the recipe just call for that amount of flour, know what I mean? so thanks for the great info.

I made some crappy-arse biscuits a few weeks ago, and everyone was kind enough to eat them anyway. I'm going to try these (but not tonight or even tomorrow.....lol....i saw your comment on megan's blog.....) and see how they go over. :)

thanks again.

Rae Lynne said...

Mmmmmm biscuit & egg sandwiches...

Homer just says it right. I am lovin this combo and want to try it, SOON. My six yr. old refuses to eat plain scrambled eggs lately when he use to love them. Maybe this will help lure him back. If I put bacon & cheese on it, I know it will.