Bacon Cheddar Biscuits

Sometimes when I watch cooking shows I think "hmmm, that looks good.  I'll have to make that sometime."  Other times I think "OMG I have to have that NOW!  GIT IN MAH BELLAY!!!"  This was one of those recipes.  I made it that night :P

Ingredients:  flour, baking powder, salt, paprika, onion powder, milk, butter, bacon, cheddar cheese and egg.

Add the dry ingredients to a mixing bowl.

And mix them together until they are combined.

Fry up a few pieces of bacon until they're crisp.

Chop the bacon into bits and shred the cheese.

Make a well in the center of the dry ingredients and add the bacon, cheese, milk and butter.

Fold the wet ingredients gently into the dry ingredients until combined.  The dough will be very sticky.

Use a scoop to drop the biscuits onto a cookie sheet.  Lightly beat an egg and add about a tablespoon of water to make an egg wash.  Brush the egg wash over the tops of the biscuits.

Bake at 425 degrees for about 20 minutes.  These are nothing short of Heaven!  Fluffy, cheesy and seasoned perfectly from the paprika, onion powder and bacon.  If you REALLY want to take it over the top, slice one in half and put a fried egg in the middle for a biscuit sandwich.  WOW....

Link to the printable recipe:

Bacon Cheddar Biscuits

Source:  Sunny Anderson

Eggs Benedict

My husband and I have recently made a routine of making a really good breakfast every Sunday morning.  Usually he makes his AMAZING biscuits and gravy.  But today he had to work so I thought I would whip up something easy but more decadent than my regular weekday breakfast which usually consists of fruit, yogurt and cereal.  And so...Eggs Benedict!

Ingredients:  English muffin, Canadian bacon, eggs, butter, lemon juice, salt, pepper and cayenne pepper.

Make the Hollandaise sauce first because it can sit at room temperature while the eggs cook.  To make it, start by melting some butter.

Add egg yolks, freshly squeezed lemon juice, salt, pepper and a pinch of cayenne pepper to a blender.

Blend on low speed for about 15 seconds.  Then, with the blender running, pour in the melted butter and blend for about 30 more seconds until you have a thick but pourable sauce.

Yum!  Let this sit while you make the rest of the dish.

Melt some butter in a non-stick pan over medium heat and toast the English muffin.

Then lightly brown some slices of Canadian bacon.

Rinse the pan with cold water to cool it down and wipe it out with a towel.  Heat some more butter over medium heat until it bubbles.  Then crack your eggs into the pan and season with salt, pepper and cayenne pepper.

This is a shortcut method to poaching eggs.  Add a couple of tablespoons or so of water to the pan and partially cover it so some of the steam can escape.

Let them cook for a minute or two depending on how runny you like the yolks.  The water will slightly poach the eggs.  When they are done you can use a spatula to cut off the very thin edges of the egg whites.

To assemble, layer the toasted muffins.

Browned Canadian bacon.

And "poached" eggs.



Drizzle the Hollandaise sauce over the eggs.

And breakfast is served!  I like my eggs soft but not too runny, but you can cook them however you like.  Serve this with mimosas or bloody marys and you have the perfect Sunday brunch.  This makes me miss my days in the city.

Link to the printable recipe:

Note, this recipe is for the Hollandaise sauce only.

Hollandaise Sauce

Source:  Barefoot Contessa