How much do I love this savory breakfast sandwich? Let me count the ways. I love that each component is delicious enough to eat by itself. I love that they work for breakfast, lunch, or dinner. I love that they give you a complete meal but still taste like an indulgence. Buttery biscuit, crispy bacon, tart green tomatoes, perfectly fried egg, and smoky chipotle mayo. Like the Captain Planet characters of breakfast foods, with their powers combined, they make breakfast magic.
I think of these as a cross between eggs benedict and an egg mcmuffin. If I’m out for brunch, chances are good that I’ll order some version of eggs benedict. I love the crispy English muffin base, the savory fillings, the runny egg yolk, the decadent sauce. I love it all, but I don’t want to make it myself.
When we lived in Seattle, we discovered a restaurant that specializes in breakfast biscuit sandwiches, which to my delight were like eggs benedict with less fuss and pretension and a lot less work, and surprisingly easy to make at home whenever the craving strikes. Plus the formula is endlessly adaptable to whatever’s in season.
I started by cooking my bacon, so that I could use the biscuits as soon as they came out of the oven. I like to bake my bacon in the oven, since it ensures that each piece is cooked to exactly your preferred level of crispiness. Lay the bacon strips on a baking pan covered in aluminum foil. I baked my for 12 minutes, so that the strips were crispy but not burnt. While the bacon is cooking, you can get the biscuit dough ready.
This is a tall, fluffy buttermilk biscuit. If you don’t have buttermilk, you can easily put 2 ¼ teaspoons lemon juice in a measuring cup and add enough milk to make ¾ cup, then let it sit for at least 5 minutes. Once you’ve noticed that the milk has started to look curdled, you can use it as buttermilk. For the butter, make sure that it is cold when you add it to the other ingredients.
To get these biscuits tall and fluffy, the trick is to fold the dough over on itself twice. You can roll it out gently after each letter fold and still get a beautifully layered, tall and fluffy biscuit. I used a 3” biscuit cutter, but you could use a measuring cup or glass instead. Bake them for 15-18 minutes, or until the tops are lightly golden brown.
While the biscuits bake, you can get the other fillings ready. There were some gorgeous green tomatoes at the market this week, and I love the tart flavor they bring to this sandwich. They cut through the richness of the bacon and egg perfectly. Slice two tomatoes thinly, then quarter them so you can layer them onto the biscuits. Fry the eggs a few at a time in a tablespoon or so of butter, until the whites are cooked but the yolks aren’t quite set. The best part of this sandwich is the biscuit soaking up the runny yolk. Finally, for the sauce, mix a teaspoon or two of the sauce from a can of chipotles in adobo with a cup of mayonnaise. I like to add two full teaspoons, but if you don’t love the flavor, go with less or none at all.
Once the biscuits have cooled for a minute or two, slice them and assemble. Add the bacon first, followed by the green tomatoes and egg. Spread some of the mayo on the top of the biscuit, add it to the sandwich, and you are ready to enjoy.
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ¾ teaspoon salt
- 8 tablespoons butter (1 stick), cold and cut into small pieces
- ¾ cup cold buttermilk (or 2 ¼ teaspoons lemon juice and enough milk to make ¾ cup)
- 2 large green tomatoes, sliced
- 12 pieces of bacon
- 1 cup mayonnaise
- 2 teaspoons liquid from canned chipotles in adobo
- 9 eggs
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and another with foil.
- To cook the bacon, lay bacon strips on the foil-lined baking sheet in a single layer. Bake for 10-12 minutes, until done to your desired crispiness. Remove from the oven and place on a paper towel-lined plate and pat dry. I broke each bacon slice into three parts so they would fit nicely on the biscuits.
- If you don’t have buttermilk on hand, put 2 ¼ teaspoon lemon juice in a measuring cup, and add enough milk to make ¾ cup. Let sit for at least 5 minutes to make a buttermilk substitute.
- In a bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the butter, and quickly work the mixture with your fingers until you have varying sizes of butter.
- Pour the buttermilk over the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured counter and bring the dough together into an oval. Sprinkle the top with flour, and roll it out into a roughly 16 x 10 inch rectangle about ½” thick. Fold the dough by thirds like a letter along the longest edge, then fold into thirds again along the other edge.
- Roll the dough out gently again, then repeat the folds. Roll out a final time, then use a 3 inch biscuit cutter to cut nine biscuits from the dough.
- Place the biscuits on the baking sheet and bake for 15 - 18 minutes, until the biscuits are puffed and golden brown.
- While the biscuits are baking, slice the tomatoes and make the chipotle mayo by stirring the adobo sauce into the mayonnaise.
- To cook the eggs, melt 1 tablespoon of butter in a large saucepan over medium heat. Crack 4 or 5 eggs into the pan and fry until the whites are set but the yolks are still wobbly. Repeat with remaining eggs.
- To assemble the sandwiches, cut each biscuit in half with a serrated knife. Place pieces of bacon on the bottom half, followed by slices of green tomato and a fried egg. Spread chipotle mayo on the other half of the biscuit, sandwich together, and enjoy.