Rosemary Herb Breakfast Sandwiches

I couldn’t help but share a breakfast sandwich for day three of Mother’s Day Brunch treats.

I adore breakfast sandwiches. They can be messy and fattening but man, do they taste fantastic! And the variety is another big winning point. You can put pretty much on a breakfast sandwich and have it be tasty. When planning a Mother’s Day brunch, I tried to think of treats that both my mom and I would like, since I also get to celebrate the holiday. This sandwich makes me think of my mom, since it does not have even a hint of sweetness to it. This, my friends, is a savory breakfast option. My mom, the anti-sweet eater, can enjoy this one.

Rosemary garlic biscuits, flaky and tender, get topped with crispy pepper bacon and cheddar cheese. Now, here’s where you can make the choice for yourself: eggs. I made these last week for dinner and some of us used sunny side up eggs. A tip, cook them over low heat and when the white starts to set, pour a little water in the pan and cover it for a minute and a half. The steam will cook the egg. Others, they like their breakfast sandwiches topped with a runny, buttery poached egg. That would be me. The choice is completely up to you.

Rosemary Herb Breakfast Sandwiches
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • For biscuits:
  • 2 cups whole wheat white flour
  • 3 tsp. baking powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 2 Tbsp. fresh chopped rosemary
  • ¾ cup milk
  • 5 Tbsp. cold butter, cubed
  • For sandwich:
  • 8 to 10 slices bacon, cooked crisply
  • 6 eggs, poached
  • 6 slices cheddar cheese

Instructions
  1. Preheat oven to 450 degrees. In a bowl, combine dry ingredients. Using a pastry cutter or two forks, cut butter into the dry ingredients until mixture resembles a coarse meal.
  2. Add in milk and lightly knead dough into a ball. Turn out onto a lightly floured surface. Roll the dough to a ½ inch thickness and use a biscuit cutter to cut rounds until you have no remaining dough.
  3. Place the biscuits on a parchment lined sheet and bake 10 to 12 minutes until golden brown.
  4. Once the biscuits have cooled slightly, slice them in half. Lay a slice of cheese and one to two slices of bacon on top of the biscuit bottoms.
  5. Prepare your poached eggs and lay them gently on top of the bacon. Top with the other half of the biscuit.

 

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