Break­fast bis­cuits with pan-seared bologna and sweet mus­tard. (See p. 70 for recipe.)

SAVEUR - - Contents -

SERVES 12 Ac­tive: 2 hr. 30 min. To­tal: 3 hr. 30 min.

Bologna makes an ex­cel­lent break­fast sand­wich swap for sausage or coun­try ham, par­tic­u­larly when it’s pur­chased from a good butcher, browned in a pan, and lay­ered on warm, split bis­cuits. Runny fried eggs, melted Amer­i­can cheese, and sweet, sharp mus­tard make a good thing even bet­ter.

FOR THE BIS­CUITS: 7½ cups (2 lb. 4 oz.) all-pur­pose flour,

plus more for dust­ing and rolling ½ cup plus 1 Tbsp. (4½ oz.) sugar 2 Tbsp. kosher salt ¼ cup plus 2 tsp. bak­ing pow­der 4½ sticks (1 lb. 2 oz.) cold un­salted but­ter, cut into small cubes 3 large eggs 2 cups sour cream ¾ cups whole milk FOR THE SWEET MUS­TARD: ½ cup dis­tilled white vine­gar ½ cup sugar ½ cup mus­tard pow­der, such as Col­man’s brand 1½ tsp. kosher salt

FOR THE SAND­WICHES: 1 Tbsp. veg­etable oil, di­vided Twelve ¼-inch-thick slices bologna 12 large eggs Kosher salt Freshly ground black pep­per 12 slices Amer­i­can cheese 1 Make the bis­cuits: Pre­heat the oven to 375°F and line 2 bak­ing sheets with parch­ment pa­per.

2 In a large bowl, com­bine the flour, sugar, salt, and bak­ing pow­der. Add the but­ter, and mix with your hands, pinch­ing the pieces un­til the mix­ture is the con­sis­tency of a coarse meal.

3 In a medium bowl, whisk the eggs, sour cream, and milk. Pour the wet in­gre­di­ents into the dry in­gre­di­ents, and use your hands to mix just enough to in­cor­po­rate (do not over­mix).

4 Lightly flour a work sur­face, and turn the bis­cuit dough out onto it. Let rest 10 min­utes. Us­ing a rolling pin, roll the dough out to an even 1½-inch-thick rec­tan­gle. Fold the dough in half and roll it down again, this time to a 2-inch-thick rec­tan­gle. Use a bis­cuit cut­ter or glass to cut out 2½-inch cir­cles. Reroll the scraps once, and con­tinue cut­ting more cir­cles; you should have 12 bis­cuits.

5 Trans­fer to a plat­ter and freeze for at least 1 hour. (If freez­ing for longer, cover tightly with plas­tic wrap.)

6 Mean­while, make the sweet mus­tard: In a blender, com­bine the vine­gar, sugar, mus­tard pow­der, and salt; blend un­til in­cor­po­rated. Trans­fer to a heat-re­sis­tant bowl or the top of a dou­ble boiler, and set over a pot of sim­mer­ing wa­ter. Cook, stir­ring of­ten, un­til thick­ened but still runny, about 4 min­utes. Re­move, trans­fer to a jar, and re­frig­er­ate un­til chilled. 7 When you are ready to bake the bis­cuits, trans­fer them from the freezer to the pre­pared, roomtem­per­a­ture bak­ing sheets, at least 2 inches apart. Bake, ro­tat­ing the sheets half­way through, un­til the bis­cuits are lightly golden and cooked through, 30–35 min­utes.

8 While the bis­cuits are still warm, line a large plate with pa­per tow­els, and set it by the stove. In a large non­stick skil­let over medium-high heat, add 1 tea­spoon oil. Once hot, add 3–4 slices of bologna, and cook un­til well-seared in places, 2–4 min­utes per side. Trans­fer to the plate. Work­ing quickly, crack 3 or 4 eggs into the skil­let as can fit. Sea­son with salt and pep­per, and cook un­til the whites are set and the yolks are warm but runny, 4–5 min­utes. 9 Mean­while, split the bis­cuits in half. Spread a bit of the mus­tard on the in­side of each bot­tom half, and place a slice of Amer­i­can cheese on the in­side of each top half. Place a slice of the seared bologna over the mus­tard, then add an egg. Top with the cheesy half of the bis­cuit. Re­peat un­til all of the sand­wiches are as­sem­bled. Serve hot.

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