We’re continuing with the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca. I’ve been told you can’t have a brunch event without an egg dish. While I could easily disagree, I can see my mom’s point. Most people love eggs and eat them daily for breakfast. I have never been in that camp.
So what to do?
The only egg dish I’ve ever liked (and have even ordered at a brunch place!) is Eggs Benedict. I tried my hand at making Eggs Benedict at home before, and we loved them! But poaching the eggs and making the hollandaise sauce requires too much active attention; I won’t be attempting it again until the little man can play on his own (or takes longer naps…) safely.
Instead I decided on a breakfast sandwich, one I could make each element of separately.
I caramelized some onions and wilted in some kale. I used my mandolin to slice some Easter egg radishes provided by Cal-Organic. I fried up some bacon and some eggs.
Using a 3″ biscuit cutter, this recipe yields 18-20 biscuits.
- 9 tbsp butter
- 2 1/2 C flour
- 1 C white whole wheat flour
- 2 tbsp baking powder
- 2 1/2 tsp salt
- 2 C shredded Seriously Sharp Cheddar
- 1 1/2 C buttermilk
- 1 egg, beaten for egg wash
- Cut butter into cubes and set aside.
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
- With the paddle attachment mix in the butter and shredded cheese. Mix until combined and texture is crumbly.
- Pour in buttermilk and mix until dough comes together.
- Turn out onto a floured surface and knead until combined. Pat to 3/4″ thick. Use a 3″ biscuit cutter to cut biscuits and place on prepared baking sheets. (Note: Do not twist the cutter, doing so will pinch the edges and you won’t have that flaky biscuit.)
- Brush biscuits with egg wash. Bake for 20-25 minutes.
- To make sandwiches: Cut biscuit in half. Top one half with caramelized onions, wilted kale, and a fried egg. Top the other half with a drizzle of honey, bacon, and thinly sliced radishes. Reassemble and enjoy.
*The biscuit recipe is adapted from Donya at http://asouthern-soul.blogspot.com/2013/04/cheddar-cheese-biscuits.html?*
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.