This recipe is from Oprah magazine and I found the baked egg aspect intriguing. This was supposed to make 12 huge biscuits, so I decided to follow my brilliant plan from the bagels last week and half the recipe and then stretch it to 8. My old theory use to be, “As long as I am baking or cooking I might as well make 1000 of everything.” That explains why I would only make cookies once a year. Once, right after I had given away all my cookies someone asked me to make 2 dozen cookies for the teachers. I begrudgingly did it and I learned a valuable lesson. It’s a lot easier and less time consuming to make a smaller amount of something. Especially something that may not be the healthiest thing in the world to have around the house. Long story short (too late) I halved the recipe.
This recipe calls for a 3″ biscuit cutter, which I do not have because until this point in my life I have exclusively made drop biscuits. I used a large jar. And guess what? I ended up with 12 biscuits. The only thing I can figure out is that I rolled the dough to half the thickness I needed. Otherwise the math doesn’t work out.
I only made 4 biscuits with an egg in them because I thought they would be gross as leftovers. And to be honest, I wasn’t sure how they’d be fresh out of the oven either. The non-egg biscuits came out looking golden and gorgeous. I left the eggs in a little longer because they hadn’t really turned golden and the eggs looked very runny. Finally I tapped one of them to see just how runny they still were and my finger bounced right off. They felt like rubber. The boys found the egg inside the biscuit to be quite fascinating, and fun. They tasted good, the biscuit was very buttery and the egg had a kind of hard boiled quality to it.
Everybody got a biscuit with an egg baked in, some bacon, and half a burnt grapefruit. For the grapefruit, I put some sugar on top and caramelized the sugar with my creme brûlée torch. Fancy, I know. (This idea came from Centro, which used to have my favorite breakfast in town before they changed chefs.)
This was a fun breakfast. I would make it again if it was requested.