Bacon and Egg Biscuits
Poached eggs also work well with this recipe. To make them, bring a large pot of water to a boil over high heat, then reduce to a simmer. Add 1 Tbs. white vinegar. Break the eggs into small bowls or ramekins and slip them into the simmering water. Poach the eggs until the yolks begin to set, 2 to 4 minutes. Remove with a slotted spoon and continue with the third step.
- 4 unbaked cheddar-herb biscuits, thawed (see related recipe at left)
- 4 thick-cut bacon slices, halved crosswise
- 2 Tbs. unsalted butter
- 8 eggs
- 1/4 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 plum tomatoes, sliced
- 1 Tbs. finely chopped fresh chives
Bake the biscuits
Preheat an oven to 400°F. Line a rimless baking sheet with parchment paper.
Place the biscuits on the prepared baking sheet and bake until golden brown, 18 to 20 minutes. Remove from the oven, cut each biscuit in half crosswise and cover to keep warm.
Cook the bacon
Meanwhile, in a large fry pan over medium heat, cook the bacon until crisp and browned, about 7 minutes. Transfer to a paper towel-lined plate to drain. Discard any excess fat and wipe the pan clean.
Scramble the eggs
Add the butter to the fry pan and melt over medium-low heat.
In a large bowl, whisk together the eggs, cream, salt and pepper. Pour into the fry pan and cook until the edges begin to set, about 2 minutes. Using a heat-resistant rubber spatula, stir the eggs. Continue cooking, stirring occasionally, until the eggs are just set, about 2 minutes more.
Place 1 open-faced biscuit on each of 4 plates. Top each half with equal amounts of the bacon, tomatoes and eggs and sprinkle with the chives. Serve warm. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).