Neely's Breakfast Sandwich
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
42
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425 degrees F
2
Line a baking sheet with parchment
3
Fry the bacon in a nonstick skillet until cooked but not yet crisp
4
Remove the bacon to a paper towel lined sheet tray
5
Let cool
6
Reserve the bacon drippings in the skillet
7
Whisk together the flour, sugar, baking powder, and salt in a medium bowl
8
Add the cheese and bacon and toss
9
Stir in 1 1/2 cups of cream with a wooden spoon until the dough comes together
10
Remove the dough to the countertop and knead briefly until it is smooth and uniform in appearance
11
Pat the dough out to a 1-inch thickness
12
Using a biscuit cutter dipped in flour, punch out dough rounds
13
Push together the leftover dough and pat out again to 1-inch thick and cut out rounds
14
Arrange the biscuits on the parchment lined sheet tray
15
In a small bowl, whisk together the remaining 1 tablespoon of cream and the egg
16
Brush the tops of the biscuits with the egg wash and sprinkle with kosher salt
17
Put immediately into the oven and bake for 18 minutes
18
When the biscuits come out of the oven, start frying the eggs
19
Heat the same nonstick skillet used earlier (to cook the bacon) over medium heat
20
Once heated, crack the eggs into the pan and cook until the white is set and the eggs begin to turn golden brown
21
Spoon some of the hot grease over the yolks to help it cook
22
Season with salt and pepper, to taste
23
To assemble the sandwiches, split the biscuits in half and spread some mango preserves on the inside of the biscuit tops
24
Put a small handful of arugula on each of the bottoms
25
Top with the fried eggs and cover with the top of the biscuit
26
Serve immediately