We’re going to be stuck on breakfast food for awhile. Last week I shared a muffin recipe. This week I’ll share a great breakfast sandwich, and next week I’ll share another muffin recipe. As you can probably tell, breakfast is my favorite meal. After my runs, I need something more than a bowl of sugar with milk in it. I need food that will stick with me for awhile. Being a mom, wife, and business owner makes my days non-stop, so I need something that can support my pace.
So, onto the breakfast sandwiches!
Hearty Breakfast Sandwiches
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter (1 stick, sliced per tablespoon)
1tablespoons sugar
1 large beaten eggs
3/4 cup milk
5 slices sharp cheddar cheese
5 slices peppered turkey pastrami
5 whole eggs
Dash of milk and salt
Sift together flour, baking powder, salt, and sugar in a medium mixing bowl with a whisk. Cut in the butter with a pastry blender until the mixture resembles crumbs. In a separate bowl, stir together eggs and milk. Make a well in the dry mixture and stir in the milk mixture with a fork. Stir just to moisten, then turn out onto a lightly floured board. Knead a few times, then pat lightly into a circle, about 1/2-inch thick. Cut out circles with a cup or biscuit cutter. Just give it a sharp tap, then lift straight up (don’t twist)! Double two biscuit circles together, one on top of the other. Place on greased cookie sheet. Bake at 350°F for 15 to 20 minutes, until tops start to brown.
While biscuits are cooking, cook five eggs. Grease skillet (I like olive oil) and drop five eggs into it. Keep them spaced as far apart as possible. Dump in a dash of milk and salt, then cook over low to medium heat until eggs start to bubble. Place a lid over the top, and cook until the yolk is almost firm. Remove the lid, and the place a sliced piece of cheese and pastrami on each egg. Cover the skillet with the lid again, and continue cooking until cheese melts over the top of the egg. Remove skillet from heat.Take biscuits out of the oven. Open each biscuit (can butter the insides if you wish) and then place each egg/pastrami patty on the inside. Close and serve immediately.
While biscuits are cooking, cook five eggs. Grease skillet (I like olive oil) and drop five eggs into it. Keep them spaced as far apart as possible. Dump in a dash of milk and salt, then cook over low to medium heat until eggs start to bubble. Place a lid over the top, and cook until the yolk is almost firm. Remove the lid, and the place a sliced piece of cheese and pastrami on each egg. Cover the skillet with the lid again, and continue cooking until cheese melts over the top of the egg. Remove skillet from heat.Take biscuits out of the oven. Open each biscuit (can butter the insides if you wish) and then place each egg/pastrami patty on the inside. Close and serve immediately.
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