Pancetta Egg & Kale On A Biscuit

Holy mother of breakfast sandwich! I saw a biscuit sandwich in Saveur magazine that inspired me to make this. They used collard greens with mustard, but I went with some sauteed kale and shallot instead. I’ve always wanted to make my own biscuits, but for some reason thought it would be much more complicated than it turned out to be. Which is great because yay homemade biscuits whenever I want! But also bad because oh no… homemade biscuits whenever I want. We’ll see how this all works out in the next few months, I may need a biscuit intervention around the New Year. Anyway, this sandwich was amazing! The salty pancetta with magic, and the soft marbled eggs were fluffy and amazing. Can’t wait for next weekend!

Ingredients:

Biscuit Dough (from Saveur) – makes 4 medium biscuits
2 1/2 cups all-purpose flour
2 1/2 tablespoon sugar
1 tablespoon baking powder
1 tablespoon kosher salt
Pinch of black pepper
5 tablespoons frozen unsalted butter, plus 2 extra tablespoons (melted) for brushing
2 cups buttermilk (you can make your own super easy buttermilk HERE)
1 tablespoon honey

Toppings: (for 1 person)
4 slices pancetta
1 cup kale, roughly chopped
1/4 shallot, sliced
2 eggs
Olive oil
Salt and pepper, to taste

Start by making the biscuits. Preheat oven to 400 degrees. Whisk flour, sugar, salt, baking powder, and a pinch of black pepper in a large bowl. Using the course side of the box grater, grate the frozen butter into the bowl. Mix to incorporate. Add the buttermilk a little at a time, and gently mix together with your hands. Pour the dough out onto a floured surface and form/pat the dough into a circle that is two inches thick. Using a round cutter, cut out 4 biscuits. You may need to roll up the scraps and pat it back out in order to get your last biscuit. Place the biscuits on a parchment paper lined baking sheet, and bake for 18-20 minutes or until golden brown. Remove from the oven and brush each biscuit with the melted butter honey. Place back in the oven for 5 minutes. Remove and let cool a bit before you start slicing them in half.

While the biscuits are cooling, cook all the toppings. In a medium pan, cook up the panetta until crispy. Set aside. In the same pan, saute the shallots and kale until softened and wilted, adding a little olive oil as needed. Also set aside. Lastly, melt a small pad of butter in the pan. Crack both the eggs into the pan, then break and lightly swirl the yolk around. Pepper to taste (you can add salt too but the pancetta is pretty salty, so up to you!) Let the eggs sit and cook for about 3 minutes until there are no more runny bits, then run under the edges with a rubber spatula to loosen the egg, and fold into quarters.

Gently slice the biscuit in half. Top with the kale, egg, and pancetta. Maybe add a little hot sauce in there too if you’re feeling a little crazy! Grab some napkins and get to work…

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