-FOR THE BISCUITS-
1/4 c All-purpose flour
1/2 ts Double-acting baking powder
1 tb Cold unsalted butter; cut
-into bits
2/3 c Grated sharp Cheddar
2 tb Milk
-HAM AND EGGS-
1 tb Unsalted butter
2 lg Eggs
2 sl Imported ham
Sliced scallion for garnish
Make the biscuits:
Into a bowl sift together the flour, the baking powder, and a pinch of
salt, add the butter, and blend the mixture until it resembles coarse
meal. Stir in the Cheddar and add the milk, stirring, to form a soft
sticky dough. On a floured surface pat the dough out into a 6-inch
square and cut out 4 rounds with a 2 3/4-inch round cutter dipped in
flour. Put 2 of the rounds on top of the remaining 2 rounds, press
them together gently, and bake the biscuits on a buttered baking
sheet in the middle of a preheated 425°F. oven for 15 minutes, or
until they are pale golden.(Makes 2 large biscuits.)
Making ham and eggs:
While the biscuits are baking, in a large skillet heat the butter over
moderate heat, swirling the skillet, until it just begins to turn
golden brown, slide the eggs carefully into the skillet, and cook
them, basting them with the butter, until the yolks are just set and
the whites are slightly crisp around the edges. Halve the biscuits
horizontally, arrange a ham slice, folding it, on each lower half,
and top it with an egg. Drizzle the butter over the eggs, sprinkle
the eggs with the scallion, and top them with the upper biscuit
halves. Serve the sandwiches hot.
Serves 2.
Yields
1 servings