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.