Cheddar Biscuit Egg Sandwich
Serves
4
Prep Time
20 min
Cook Time
45 min
Print Recipe
Ingredients
Applewood Smoked Chicken sausage and egg
- 4 Applewood Smoked Chicken sausage, butterflied
- 3 tbsp (45 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1 tsp (5 mL) honey
- ½ tsp (2.5 mL) kosher salt
- 1 tbsp (15 mL) 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 (500 mL) all-purpose flour
- 1 tbsp (15 mL) sugar
- 2 ½ tsp (12.5 mL) baking powder
- 1 tsp (5 mL) pepper
- ½ tsp (2.5 mL) baking soda
- ½ tsp (2.5 mL) salt
- 6 tbsp (90 mL) chilled unsalted butter, cut into 1/2-inch pieces
- 1 ¼ cups (315 mL) grated extra-sharp cheddar cheese
- 1 cup (250 mL) cold buttermilk
- 1 egg beaten
Apple chutney - Makes approximately 2 cups
- 1 tbsp (15 mL) unsalted butter
- 1 large onion, finely chopped
- 4 green apples, peeled, cored and cut into ½-inch wedges
- 2 tbsp (30 mL) grated ginger
- ¼ cup (60 mL) cider vinegar
- 2 tbsp (30 mL) dark brown sugar
- 1 tbsp (15 mL) grainy mustard
- 1 tsp (5 mL) 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 | |
|---|---|
| Calories | 643 |
| Fat | 43 g |
| Saturated Fat | 17 g |
| Trans Fat | 0 g |
| Carbohydrate | 36 g |
| Fibre | 9 g |
| Sugars | 8 g |
| Protein | 30 g |
| Sodium | 1227 mg |