This hearty sandwich from Sara’s Secrets for Weeknight Meals (page 103) is featured on Episode 104 of my public television show, Sara’s Weeknight Meals. Lots of folks prefer breakfast to any other meal. These range from the relative few who pour themselves a bowl of cereal in the evening and call it dinner to the zillions of restaurant goers who order breakfast no matter what time of day it is. This episode, then, is devoted to stick-to-your-ribs breakfast entrees that anyone might be happy to see at 7pm. All right, I’ll be honest. This recipe is a take off on you-know-what served by that fast food restaurant. Only they use English muffins which actually make for a pretty lean breakfast sandwich. You can use English muffins also if you want in order to cut back on time and calories. But these are the best biscuits you will ever eat. They are cream biscuits; the only fat and liquid in them is cream and they couldn’t be simpler to make.
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 30 minutes
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 to 1 1/2 cups heavy cream
8 thin slices Canadian bacon (about 6 ounces)
2 tablespoons unsalted butter
8 large eggs, lightly beaten
Kosher salt and freshly milled black pepper
4 ounces Cheddar cheese, coarsely grated (about 1 cup)
Preheat the oven to 425°F. Lightly grease a cookie sheet.
Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a dough. On a lightly floured surface, knead the dough gently several times and divide into 4 equal balls. Pat out each ball to make a flat 3-inch round on the cookie sheet. Bake for about 20 minutes or until pale golden. Transfer to a rack and let cool slightly.
Meanwhile, in a large skillet over medium heat, cook the bacon, turning once, until just golden. Transfer the bacon to a plate and cover with aluminum foil to keep warm. Reduce the heat to low, add the butter to the skillet, and heat until the foam subsides. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to the eggs and add them to the pan. Cook, stirring frequently, until the eggs just begin to set. Sprinkle the cheese on top, cover, and remove the pan from the heat. Let stand for 2 minutes.
To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the four bottom halves with a slice of bacon and one fourth of the cheese-covered scrambled eggs. Top the eggs with another slice of bacon and the remaining biscuit halves.