These two-fisted breakfast biscuit sandwiches are smeared with sundried tomato jam, a nice contrast to savory poached and butter-crumbed eggs.
2 T. olive oil
½ c.onions, chopped very fine
½ c. water
¾ c. Sun-Dried tomatoes
3 T. sugar
½ c. bread crumbs
2 T. butter
Salt and pepper
4 freshly-baked buttermilk biscuits
No nutrition information available
1. Make sun-dried tomato jam: in sauce pan over medium heat, saute onions in olive oil until soft, about 5-7 minutes. Turn heat to high, deglaze pan with water. Add tomatoes and sugar, then simmer until most of the liquid has evaporated and mixture is thick. Puree in food processor.
2. Poach eggs: in small sauce pan, bring 2 cups of water to a boil. Break eggs, one at a time, into a bowl taking care not to break the yolk, and slide into water. Reduce heat to a simmer and cook until yolk is at preferred level of done-ness, 3-6 minutes. With a slotted spoon, remove eggs to paper towels to drain.
3. Butter-crumb and saute eggs: While eggs are still damp, carefully roll in bread crumbs. Over medium heat in small fry pan, melt butter. Fry eggs until crust is lightly browned, turning carefully one time, about 2 minutes on each side. Season with salt and pepper. Carefully remove to plate.
4. Assemble: Split biscuits, spread bottom halves with tomato jam, cover with an egg, top with other half.