|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:
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
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:
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.)
Now put it all together!
Pastrami & Egg Biscuit
Cheddar biscuits (from recipe above)
Truffled duck liver mayo (from recipe above)
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.