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.
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
- Make the biscuits: Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
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