Rosemary Herb Breakfast Sandwiches
May 07, 2013 11:16AM ● Published by Brian O
WRITTEN BY KIM COOPER
There is one day a year specifically dedicated to celebrating mothers and all the wonderful things they do. What better way to celebrate than with brunch? A mixture of breakfast and lunch, the menu possibilities are infinite. These breakfast sandwiches are a great choice. They combine the freshness of herbs with all the classic elements of eggs, cheese and bacon.
2 cups whole wheat white flour
3 tsp. baking powder
2 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
2 Tbsp. fresh chopped rosemary
3/4 cup milk
5 Tbsp. cold butter, cubed
8 to 10 slices bacon, cooked crisply
6 eggs, poached
6 slices cheddar cheese
Preheat oven to 450 degrees. In a bowl, combine dry ingredients. Using a pastry cutter or two forks, cut butter into the dry ingredients until mixture resembles a coarse meal. Add in milk and lightly knead dough into a ball. Turn out onto a lightly floured surface. Roll the dough to a 1/2 inch thickness and use a biscuit cutter to cut rounds until you have no remaining dough. Place the biscuits on a parchment lined sheet and bake 10 to 12 minutes until golden brown.
Once the biscuits have cooled slightly, slice them in half. Lay a slice of cheese and one to two slices of bacon on top of the biscuit bottoms. Prepare your poached eggs and lay them gently on top of the bacon. Top with the other half of the biscuit. Makes 6 sandwiches.