Foods: Bacon & Blue Biscuit Breakfast Sarnie
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At the weekend I like to cook the Toddster a special breakfast . . . I think that is a custom which goes back to my childhood. During the week, we only ever had cereal for breakfast or toast . . . but at the weekend, my mom always cooked us at least one breakfast of bacon and eggs. It was a real treat. I used to forgo the egg though . . . but always enjoyed the bacon. Peanut butter toast with bacon on it . . . bliss.
This weekend I decided to make the Toddster a breakfast sarnie. I had a few bits I wanted to use up and it seemed the perfect excuse to put them together into something tasty. I love to experiment with textures and flavours . . . combining the unusual into something which ends up being fabulously delicious. What you see there on that warm crisp biscuit half . . . is Italian Lemon Marmalade . . . very tasty. I had a dollop left in the bottom of the jar. It needed using.
I also had a few rashers of dry cured smoked streaky bacon which needed using. It’s that salty sweet combination. It works very well together . . . so then we had crisp biscuit base, sweet/tart Italian Lemon Marmalade . . . crisp salty bacon . . .
I topped the bacon with a tender moist little omelet composed of one large free range egg, some cream, chopped spring onions and crumbles of blue cheese, which also needed using. Blue cheese goes very well with fruit . . . Pears and apples go very well . . . why not lemon marmalade???
Why not indeed!!! This was a beautiful combination . . . enticing to the eye, and pleasing to the palate, stroking all of our taste senses . . . sweet, tart, smokey, buttery, tangy . . . richly moreish . . . crunchy and salty . . . lots of pepper . . .
In short . . . it all worked together beautifully and I think I have created a new favourite in this house. Every mouthful was finger licking good . . . a bit messy to eat perhaps . . . but if you’re going to get into a mess whilst eating, this was a truly delicious way to go.
We both really loved this and I think you will too. I love it when my experiments turn out so fabulously delicious. Quantities are given for one sarnie . . . you do the maths. Tis not hard, and more than worth the effort. If you are not into blue cheese . . . a good cheddar would work as well. Let your imaginations soar with this one. Cheddar and strawberry jam would be lovely . . . just lovely.
*Bacon & Blue Biscuit Breakfast Sarnie*
Oh my . . . I think I have created a deliciously different monster. To die for.
1 large home baked Buttermilk Biscuit (scone), warmed
(See recipe below)
2 rashers of dry cured smoked streaky bacon, cooked to your preference and kept warm
1 large free range egg
1 tsp double cream
2 spring onions, trimmed and finely chopped (white and light green parts)
1 heaped TBS of crumbled blue cheese
fine sea salt and freshly ground black pepper to taste
1 dessert spoon of Italian Wild Lemon Marmalade (Or your own favourite brand of marmalade)
Bake your biscuits and keep them warm. Fry your bacon to your preference. I don’t like mine overly crisp but I don’t like it too floppy either. Save your bacon fat. (In for a penny in for a pound) Beat the egg together with the cream and spring onions. Pour this mixture into the hot bacon fat. Once the edges begin to brown and crisp up, crumble the blue cheese over top and cover. Leave for about a minute. Sprinkle with fine sea salt to taste and a good grinding of black pepper.
Split your warm biscuit and lay the halves out onto a plate. Spoon the Marmalade onto the bottom half. Top with the rashers of bacon, cut in half. Fold your little omelet over and place on top of the bacon. Top with the top half of the biscuit and tuck in. Delicious!
This is the pen-ultimate biscuit you will want to use for your Breakfast Sarnies, or any other type of biscuit sarnie you want to make. Crisp on the outsides, flaky on the insides and sturdy enough to hold up to holding just about any filling. They also make a lovely base for fruit shortcakes or creamed savoury toppings such as creamed peas, creamed fish or creamed chicken, or . . . if you are so inclined, sausage gravy. (Which really isn’t a British thing.)
Makes about 12 medium sized, or 9 large
These are the perfect breakfast biscuit. Buttery and with a nice outside crust, but tender and flaky inside.
1 1/4 cups of buttermilk
298g plain flour (3 cups)
1 TBS caster sugar
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
115g unsalted butter, cold, cut into small bits (1/2 cup)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with grease proof baking paper. Set aside.
Whisk the flour, sugar, baking powder, soda and salt together in a large bowl. Drop in the butter. Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal. Some bits can be pea sized. You don’t want the butter to be too finely but in. The larger bits are what help make these so flaky.
Make a well in the middle of the dry/fat mixture. Add the buttermilk all at once. Stir together with a fork, just to combine. Tip out onto a lightly floured board. Knead a couple of times to help bring the dough together and then lightly pat it out about 1 inch thick. Using a sharp round cutter, tap out biscuits, making a sharp straight up and down motion. Do not twist the cutter. (Twisting results in lopsided biscuits.) Place the biscuits 2 inches apart on the baking sheet. For large ones use a 4 inch round cutter, for smaller ones use a 3 inch round cutter. You can bring any scraps together and re-pat and re-cut, but these biscuits will not be quite as nice looking as the first cutting, so bear this in mind when you cut the first ones out and try to get as many as you can out of the first cutting.
Bake for 10 to 15 minutes, until well risen with a nicely golden brown crust. Serve hot with whatever you want to serve them with. (honey, jam, peanut butter, marmalade, etc.) These are the perfect biscuit to use for breakfast biscuit sandwiches as they are sturdy and will hold up to most fillings.
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