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Recipe Box: Pastrami, Egg & Truffled Duck Liver Mayo

by Jennie Tai on December 11, 2012

If you couldn’t tell already, breakfast is my favorite meal of the day! The bacon cheddar biscuits from this recipe are great on their own, but every now and then I like to make my mom breakfast when she has a day off from work and… I normally have to fancy it up a little to get her to eat just a biscuit. So!–this is what I made her yesterday.


For the biscuits:

INGREDIENTS:

2 cups flour
1 tablespoon baking powder
Pinch of Salt
1 teaspoon paprika
1 teaspoon garlic powder
1 cup milk
1/2 cup butter, melted
6 strips bacon, cooked until crispy and crumbled
1 cup shredded Cheddar cheese
1 egg

RECIPE:

Heat the oven to 425 degrees F.

In a large bowl add the powdered ingredients. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. Drop a small scoop of the mixture on to a buttered baking sheet.

In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown (8-10 minutes).

For the truffled duck liver mayo:

INGREDIENTS:

1/2 tbps of Truffle Oil (I use this, because it actually has truffle pieces in it–but this one is also good.)
2 tbps of  mayo
1 tbps of duck liver pate

RECIPE:

Mix together the ingredients in a small bowl and add salt or pepper to season to your liking. (The duck liver is a little salty to begin with, so normally I just add a pinch of pepper.)

50 bites of DC { I’m hover friendly! }

Now put it all together!

Pastrami & Egg Biscuit

INGREDIENTS:

Sliced cucumber
Pastrami
Egg
Cheddar biscuits (from recipe above)
Truffled duck liver mayo (from recipe above)

RECIPE:

Either fry an egg normally, or use a non-stick egg ring for a smaller, chubbier sunny-side up egg.
Place an egg ring on top of a pan and heat at low-medium heat.
Crack an egg and pour it into the ring.
Cover the pan and cook slowly for about 2-3 minutes.
Spread a few teaspoons of the truffled pate mayo on a halved biscuit.
Unlock the egg ring and release the cooked egg.
Place the egg on top of your biscuit
Place a few strips of pastrami and cucumber slices over the egg and top off the biscuit.

Enjoy!

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