Recipes

Cheddar Biscuit Egg Sandwich

Chef Lynn Crawford's signature biscuits with chicken sausage, egg, and apple chutney are bound to impress guests during weekend brunch.
Serves 4
Prep Time 20 min
Cook Time 45 min

Ingredients

  • Applewood Smoked Chicken sausage and egg

    • 4 Applewood Smoked Chicken sausage, butterflied
    • 3 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • ½ tsp (2.5 mL) kosher salt
    • 1 tbsp unsalted butter, plus more for buns
    • 4 large eggs
    • Half pinch freshly ground black pepper
    • 2 small heads of frisée
    • ⅓ cup (75 mL) cheddar, crumbled
  • Ruby Watchco’s cheddar cheese biscuits - Makes 12

    • 2 cups all-purpose flour
    • 1 tbsp sugar
    • 2 ½ tsp (12.5 mL) baking powder
    • 1 tsp pepper
    • ½ tsp (2.5 mL) baking soda
    • ½ tsp (2.5 mL) salt
    • 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces
    • 1 ¼ cups (315 mL) grated extra-sharp cheddar cheese
    • 1 cup cold buttermilk
    • 1 egg beaten
  • Apple chutney - Makes approximately 2 cups

    • 1 tbsp unsalted butter
    • 1 large onion, finely chopped
    • 4 green apples, peeled, cored and cut into ½-inch wedges
    • 2 tbsp grated ginger
    • ¼ cup (60 mL) cider vinegar
    • 2 tbsp dark brown sugar
    • 1 tbsp grainy mustard
    • 1 tsp chopped thyme
    • Pinch salt and pepper

Instructions

  • Applewood Smoked Chicken sausage and egg

    • Step 1

      Cook sausage in a large non-stick skillet over medium-high heat until brown and cooked, about 10 minutes. Transfer to paper towels. Reserve 3 tbsp fat; wipe skillet clean.

    • Step 2

      Whisk vinegar, mustard, honey, and 1/2 tsp. salt in a small bowl, then gradually whisk in reserved fat. Keep warm.

    • Step 3

      Generously butter cut sides of each bun. Toast buns, cut side down, in same skillet over medium-high heat, pressing gently to make contact with skillet, until golden brown, about 2 minutes. Transfer to a plate.

    • Step 4

      Wipe skillet clean. Heat 1 tbsp butter over medium-high until foaming. Crack eggs into skillet; reduce heat to medium-low. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.

    • Step 5

      Toss frisée, cheese and vinaigrette in a medium bowl to combine. Pile salad on bottom half of buns, dividing evenly. Place the sausage on top of salad and top with an egg and a spoonful of apple chutney. Close up sandwiches and serve.

  • Ruby Watchco’s cheddar cheese biscuits

    • Step 1

      Preheat oven to 400°F (200°C). Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)

    • Step 2

      Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns.

    • Step 3

      Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter cut out biscuits.

    • Step 4

      Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits.

    • Step 5

      Transfer biscuits to ungreased cookie sheet. Brush with egg wash. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.

  • Apple chutney

    • Step 1

      In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes.

    • Step 2

      Add the apples, ginger, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened.

    • Step 3

      Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.

Nutrition Facts

Per serving
Calories643
Fat43 g
Saturated Fat17 g
Trans Fat0 g
Carbohydrate36 g
Fibre9 g
Sugars8 g
Protein30 g
Sodium1227 mg