Tuesday, May 22, 2012

Biscuit Breakfast Sandwiches

Perfect Pairing:  Runny egg

I don’t know why it took me so long to post about these great breakfast sandwiches!  I made them over the Easter holiday for family.  These are a big step up from your drive-through breakfast sandwich. 
There is nothing too special about the fried egg, and the Canadian bacon, or the biscuits, for that matter.  Those are all pretty standard.  What really makes these sandwiches unique is the cheddar spread.  It is a combination of sharp cheddar cheese, cream cheese, dry mustard, Worcestershire sauce, and hot sauce.  It adds a lot of pizzazz.   Strong word, I know. 
If you happen to have some of this spread leftover it is great on crackers or on a cold-cut sandwich.
The Perfect Pairing for this recipe is a runny egg.  There is just something about a slightly runny egg that enhances the flavor and texture of the sandwich. 

Biscuit Breakfast Sandwiches

Lindsay at Perfecting the Pairing

·         4 oz grated sharp cheddar cheese
·         4 oz light cream cheese, softened
·         3 Tb light mayonnaise
·         2 tsp dry mustard
·         2 tsp Worcestershire sauce
·         Hot sauce, to taste
·         Salt and pepper, to taste
·         1 can of store-bought biscuits
·         8 slices of Canadian bacon
·         8 eggs
In a medium bowl combine the cheddar cheese, cream cheese, and mayonnaise.  Stir until combined.  Add the dry mustard and Worcestershire sauce, fold until completely combined.  Taste for seasoning and add hot sauce, salt, and pepper as desired.  Set aside.
Bake the biscuits according to the package instructions. Allow to cool slightly and cut in half.
In a large skillet sauté the Canadian bacon until brown on both sides, set aside.  In the same skillet, fry the eggs until desired doneness. 
Spread a thick layer of the cheese mixture on the biscuit halves and top with a slice of Canadian bacon, and a fried egg.

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