My husband and I love to sleep in on Saturday, then wake up and make a huge Big Boy Breakfast. Sometimes this consists of making biscuits and stuffing them full of bacon or sausage, cheese, and egg. Getting the egg to fit nicely into a small biscuit, however, has proven itself quite difficult. This weekend, I tried something new and produced the perfect egg for breakfast biscuits.
All you need for this recipe is a round biscuit cutter, two slices of thick bread, eggs (about 1 egg per biscuit), butter, and any other fillings you’d like in your biscuit.
First, combine your eggs, and scramble them in a bowl with a pinch of salt and pepper. Set aside. Use the biscuit cutter to slice the center out of each piece of bread. Remove the centers and set them aside for later. Now grease your pan and lay the bread crusts in the sizzling butter. Slowly pour the scrambled eggs into the hole in the center of each bread slice. To keep the egg from leaking out, you may want to pour a bit, wait for it to firm up, then add more. I kept the heat between medium and low on my gas stove.
Once the tops look relatively firm, as shown above, flip the entire piece of toast and fry the other side for about a minute. Remove the toasted slices from the pan and use a small knife to cut around the edges of the egg. Carefully press on the egg to remove. You can reuse the bread molds about 4 times each, making 8 egg circles. Place the egg on your biscuit, and add your other ingredients.
We used english muffins, muenster cheese, egg, and fried chicken slices on ours. They were yum yum yum!
