CHEDDAR BISCUITS WITH BACON, SPINACH AND EGGS

This bacon, egg and cheese breakfast sandwich is good at brunch or dinner, thanks to this smart recipe from chef Alex Guarnaschelli’s 2020 cookbook,“Cook With Me.”

■ Storage Notes: Leftovers may be refrigerated, in lidded containers, for up to 2 days.

FOR THE BISCUITS

3 cups (375 grams) all-purpose flour, plus

more for shaping

1 ½ tablespoons baking powder 2 teaspoons granulated sugar

½ teaspoon fine sea salt or table salt

1 cup (4 ounces) grated sharp cheddar

cheese

2 ½ cups (600 milliliters) heavy cream

FOR THE SANDWICHES

12 slices (about 7 ounces) thin-cut bacon 3 teaspoons olive oil, divided

3 ounces (about 3 packed cups) fresh

baby spinach, roughly chopped Pinch red pepper flakes

1 teaspoon red wine vinegar, plus more as

needed

4 large eggs

Fine sea salt or table salt

Freshly ground black pepper

Position a rack in the lower third and another one in the center of the oven and preheat it to 375 degrees.

Make the biscuits: Line a large, rimmed baking sheet with parchment paper and lightly dust with flour.

In a large bowl, sift together the flour, baking powder, sugar and salt. (Sifting not only ensures that the dry ingredients will be lump-free, it also mixes them together.) Stir in the cheese and pour in the cream, then using your hands, mix until the flour is moistened and a shaggy dough forms. Do not overmix.

Transfer the dough to the prepared baking sheet. Using lightly floured hands, gently press and shape it into a 9-by-6-inch rectangle that’s 1- to 1 ½-inches thick. Patch up and press together any cracks. Using a dough scraper or dull knife, cut the rectangle in half lengthwise and then cut each half into thirds to make 6 biscuits. Separate the biscuits, leaving about 1 inch of space between them, then bake on the middle rack for 15 to 18 minutes, or until the biscuits start to lightly brown. Remove from the oven.

Meanwhile, prepare the bacon: Line a large, rimmed baking sheet with aluminum foil and lay the bacon slices on top in a single layer. Slip into the oven on the lower rack for 12 to 15 minutes, or until done to your liking. Remove from the oven.

While the biscuits and bacon cook, in a large skillet over medium heat, combine 1 teaspoon of the olive oil, the spinach and red pepper flakes. Cook, stirring occasionally, until the spinach wilts, about 3 minutes. Stir in the red wine vinegar and remove from the heat.

Make the eggs: If making scrambled eggs, in a large bowl, whisk together the eggs, 1 teaspoon of salt and a few grinds of black pepper. In a large skillet, heat the remaining olive oil over medium heat until it shimmers. Add the eggs and, using a rubber spatula, stir until large and small curds form. Cook to your desired doneness.

If making poached eggs, fill a medium-size shallow pot with about 3 inches of water and bring to a simmer over high heat. Add 2 teaspoons of red wine vinegar and reduce the heat to medium-high. (This will help the eggs take shape more easily as you poach them.) Crack an egg into a small bowl and gently slide the egg into the water. Repeat with another egg, leaving some distance between the two, repeating until all 4 eggs are added. Reduce the heat to medium-low and cook the eggs until the whites are firm and opaque, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a kitchen towel to drain. Season to taste with salt and pepper.

To assemble the sandwiches, use a small serrated knife to split 4 biscuits in half across the equator. Place a large spoonful of spinach on the bottom half of each biscuit, followed by 1 scrambled or poached egg and 2 to 3 slices of bacon. Top with the other biscuit half and serve. Serves 4

Nutrition per serving (1 biscuit, 3 slices of bacon, about 1/4 cup spinach and 1 egg; excluding the 2 extra biscuits), based on 4 | Calories: 831; Total Fat: 58 g; Saturated Fat: 31 g; Cholesterol: 350 mg; Sodium: 941 mg; Carbohydrates: 55 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 22 g.

Adapted from “Cook With Me: 150 Recipes for the Home Cook” by Alex Guarnaschelli (Clarkson Potter, 2020). Tested by G. Daniela Galarza.