As many of you know, I am a huge fan of Eggs Benedict. I’m not sure if it’s the richness of the broken yolk dripping down onto the plate or the buttery-creaminess of a perfect Hollandaise Sauce that gets my motor running.
If I had things my way, I’d have some sort of Eggs Benedict every morning. Maybe topped with Arugula one morning, or crab or strips of bacon instead of the the usual Canadian Bacon. Oh, don’t get me started on the praises of Eggs Benedict! Especially not now.
Why is that? I don’t know how things are in your neck of the woods, but here (besides toilet paper and canned goods); there has been a run on eggs. If I were to venture to guess, I would say people are concerned about protein in their dies, which would explain the shortage of canned and dried beans. While we have eggs at home for the moment, since I haven’t seen any in the stores in over a week, I’m being a bit frugal with my eggs. A good Benedict requires at Hollandaise Sauce and a Hollandaise Sauce uses only the yolks of an egg. With good planning, I could have Eggs Benedict one day, bake an Angle’s Food Cake or make an Egg-White Omelet the next. Or I could come up with another way to use up the Canadian Bacon in the freezer.
I would say this is a great breakfast sandwich for people on the go. But who are we kidding? Most of us aren’t going anywhere. Hum, I wonder if traveling 2 hours north to my sister’s little farmhouse for some fresh eggs would be considered necessary travel.
Cheesy Ham and Egg Biscuit Sandwich
6 Southern Buttermilk Biscuits
6 sliced Canadian Bacon
6 sliced Pepper Jack Cheese
6 large Eggs
Kosher Salt to taste
Black Pepper to taste
Make Biscuits from scratch or use FROZEN Biscuits, baked according to direction.
Note: Do not use canned biscuits, you want a biscuit that sits up tall.
While the biscuits bake, lay Pepper Jack Cheese on a flat cutting board. Lay Canadian Bacon on top of each slice of cheese. Trim away excess cheese. (Great to nibble on while you are working in the kitchen. No one need know you got more cheese than everyone else.
In a small skillet over medium heat, fry up the Canadian Bacon until heated through and lightly browned, about 3 minutes per side.
Once the Canadian Bacon is warmed, top with Pepper Jack Cheese. Remove from heat, cover and let the cheese melt over the Canadian Bacon.
In another skillet, scramble the eggs. Lightly season with salt and pepper. Keep warm.
When the biscuits are ready, split open. Place the Canadian Bacon with Pepper Jack Cheese on the bottom of each biscuit half.
Divide the scrambled eggs among the sandwiches, pile on top of the cheese. Top with remaining half of the biscuit. Serve at once.