SEARED BOLOGNA, EGG, AND CHEESE BISCUIT SANDWICHES WITH SWEET MUSTARD

Bologna makes an exceptional breakfast sandwich switch for sausage or country ham, particularly while it’s purchased from a terrific butcher, browned in a pan, and layered on heat, split biscuits. Runny fried eggs, melted American cheese, and sweet, sharp mustard make a very good issue even higher.

INGREDIENTS

For the biscuits:

• 3 large eggs
• 2 cups sour cream
• 3⁄4 cup whole milk
• 7 1⁄2 cups (2 lb. 4 oz.) all-purpose flour, plus more for dusting and rolling
• 1⁄2 cup plus 1 Tbsp. (4½ oz.) sugar
• 4 1⁄2 sticks (1 lb. 2 oz.) cold unsalted butter, cut into small cubes
• 2 tbsp. kosher salt
• 1⁄4 cup plus 2 tsp. baking powder

For the sweet mustard & sandwiches:

For the sweet mustard:

• 1⁄2 cup mustard powder, such as Colman’s brand
• 1 1⁄2 tsp. kosher salt
• 1⁄2 cup distilled white vinegar
• 1⁄2 cup sugar

For the sandwiches:

• Freshly ground black pepper
• 12 slices American cheese
• I 12 slices American cheese
• 1 tbsp. vegetable oil, divided
• Twelve ¼-inch-thick slices bologna
• 12 large eggs
• Kosher salt

INSTRUCTIONS

1. Make the biscuits: Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
2. In a massive bowl, combine the flour, sugar, salt, and baking powder. add the butter, and blend together with your palms, pinching the pieces till the mixture is the consistency of a coarse meal.
3. In a medium bowl, whisk the eggs, sour cream, and milk. Pour the wet components into the dry components, and use your arms to combine just enough to incorporate (do not overmix).
4. lightly flour a piece floor, and turn the biscuit dough out onto it. permit rest 10 mins. using a rolling pin, roll the dough out to a fair 1½-inch-thick rectangle. Fold the dough in half and roll it down once more, this time to a 2-inch-thick rectangle. Use a biscuit cutter or glass to reduce out 2½-inch circles. Reroll the scraps as soon as, and preserve reducing more circles; you must have 12 biscuits.
5. switch to a platter and freeze for as a minimum 1 hour. (If freezing for longer, cowl tightly with plastic wrap.) 6 meanwhile, make the sweet mustard: In a blender, combine the vinegar, sugar, mustard powder, and salt; mixture until incorporated. transfer to a warmth-resistant bowl or the pinnacle of a double boiler, and set over a pot of simmering water. cook, stirring regularly, until thickened however nevertheless runny, about 4 mins. remove, switch to a jar, and refrigerate until chilled.
6. while you are ready to bake the biscuits, switch them from the freezer to the organized, room- temperature baking sheets, at the least 2 inches aside. Bake, rotating the sheets midway through, till the biscuits are lightly golden and cooked thru, 30–35 minutes.
7. while the biscuits are still warm, line a massive plate with paper towels, and set it by means of the range. In a big nonstick skillet over medium-excessive warmness, add 1 teaspoon oil. as soon as warm, upload three–four slices of bologna, and cook till properly-seared in locations, 2–4 mins per facet. transfer to the plate. operating quick, crack 3 or 4 eggs into the skillet as can suit. Season with salt and pepper, and cook dinner till the whites are set and the yolks are heat however runny, four–5 mins.
8. in the meantime, cut up the biscuits in half. spread a chunk of the mustard at the inner of each backside half of, and place a slice of american cheese on the inside of every top half of. vicinity a slice of the seared bologna over the mustard, then upload an egg. top with the tacky half of the biscuit. Repeat till all of the sandwiches are assembled. Serve warm.