Poached Eggs on Cheddar Biscuits

Biscuits

3 cups of all-purpose flour

1/2 tsp. sweet curry powder

1 1/2 tbsp. baking powder

2 tsp. sugar

2 tsp. salt

2 1/2 cups of heavy cream

1 cup of grated cheddar cheese

Sandwich

12 bacon strips

2 tsp. red wine vinegar

4 eggs

Salt and pepper

1. Make Biscuits: sift together flour, curry powder, baking powder, and sugar into a large bowl. Gently work the salt, cream (I used milk), and cheese into the dry ingredients. Turn the dough onto a floured surface and form a 9 by 6-inch rectangle. Cut into 6 biscuits (I should have made 8 they were HUGE). Bake at 350*F for 18 minutes. I then buttered the top of my biscuits and put them back in at 400*F to brown the tops.

2. Poach Eggs and Cook Bacon: boil 3 inches of water in a shallow pot. Add red wine vinegar and lightly swirl water. Bring the heat down to medium and add the egg. Poach for 2 minutes for soft-poached eggs. Fry the bacon (I baked mine in the oven).

3. Assemble Sandwiches: cut biscuits in half, add a poached egg and 2 bacon strip, and ENJOY!

First brunch on the blog! Adding a morning coffee to this recipe was the perfect pairing! I did not make the sage sauce that is listed in the book because I chose to bake my bacon in the oven instead of frying it in the pan. I did not therefore fry the sage, and raw sage is not a winner in my heart. To alleviate dryness in this sandwich (although the soft-poached egg split had a yolk run that stole my heart) I opted to slather my biscuit in mayo and add a couple dashes of hot sauce over my egg.

Even though my biscuits were large enough to feed giants, they were super yummy. Instead of using heavy cream, I used 1% milk because that's what I had on hand. This made my biscuit dough thinner than intended, so I had to add more flour. Thinner milk + extra flour = giant biscuits.

For a completely homemade brunch that could be found for $15 at a restaurant, I was surprised at how easy this recipe was. Once the biscuits were in the oven, all of the other sandwich items were simple. If you are poaching eggs for the first time (like I was), I highly recommend cooking your bacon in the oven. The lack of sage sauce is worth the time and attention put to the poached eggs. Poaching the eggs for 2 minutes made for a beautiful runny yolk, but if you aren't a fan, you can poach them for 4 to cook the yolk. When inserting the egg into the boiling water, use a ladle or a spoon! It keeps the egg whites together and you won't have half as many stings of egg white floating in the water.

Next up: a cooked chicken of some sort.

As school returns to in-person learning and the curling club begins to open up again, I won't be able to cook as often as I have been, but that is the beauty of writing this blog. There are no deadlines. There is no pressure. You know what there is? More yums to come xo