Egg & Cheese Biscuits - easy meat free recipe
Easy egg & cheese biscuits recipe
This recipe is absolutely perfect for those days when you're really hungry for something freshly-made and tasty and yet find that you exclaim 'there's nothing in the pantry!'
Maybe not, but with a few oddments from the fridge, it's quick and easy to rustle up this delicious dinner.
I say 'dinner' - but these yummy biscuits are also an excellent lunch and even make a great choice for breakfast or brunch. They make use of my favorite always-in-the-fridge ingredient, a tube of dough - and all you'll need in addition are a few eggs, a little cheese and whatever else you can find.
This recipe is very adaptable and just right for those times when you really should have gone to he grocery store yesterday. In this case, I used a few tomatoes and some salad I had but you can see how these little biscuit cases can be filled with whatever ingredients you have to hand.Kids like these too because they can be made to their own particular tastes and don't even need a knife and fork to eat them with. Perfect.
Photographs © BritFlorida.
All you need
- I tube biscuits
- 3 eggs
- Pat butter
- 3oz. cheese. I used blue
- Tomatoes. I had tiny ones but any size will do
- Salad ingredients of your choice
- Freshly-ground black pepper
Pre heat the oven according to the dough directions. The make I use recommends 375° - and set a pan of water on the hob to boil. Be sure that you have a bowl (metal or china) that will comfortable sit in the pan with its base just above the water level.
Break the eggs into another bowl (I use a soup bowl) and add about a teaspoon of cold water and some freshly-ground black pepper. Mix the eggs with a fork. They need to be combined, but not frothy; rather like when you're making an omelet.
Place the butter in the other bowl and put the bowl atop the pan of boiling water until the butter melts.
Separate this into individual biscuits and place on a cookie sheet or baking tin. Leave a little space around each one as they will expand slightly. Using a clean jar, the bottom of a bottle or a glass, make an indentation in each. See the photograph below. Place in the oven which should now be warm enough. They will need to bake for about ten minutes. Note that these can be baked in advance and filled prior to serving, then reheated, if you wish.
COOK THE EGGS
You'll be cooking the eggs extremely gently and so they will take about ten minutes, the same time as the biscuits. Add the egg mix to the butter in the bowl over the pan of water. Stir well. You'll need to keep stirring regularly. You'll not see much change to the texture of the eggs at first - it's only in the last minute or so that they will start to resemble scrambled eggs.
In the meantime, simply slice these. Remove the biscuits, which will now be golden, from the oven and add the tomatoes (or any other vegetable that you are using). Remember to stir the eggs often! Return the cookie sheet to the oven so that the biscuits can finalize their baking and so that the tomatoes get heated through.
Not forgetting to stir the eggs from time to time, grate, crumble or chop the cheese. Because I was using a crumbly blue, I just roughly chopped it. Add this to the egg, stirring it in well. The egg should now be looking lightly scrambled. While the cheese is melting, assemble the salad on side plates.
Now simply pile the egg mixture into the biscuits. If you think that the eggs aren't quite done yet, don't worry - the heat from the biscuits will quickly make them even firmer. Serve with the salad.
You can make these cute little biscuit 'cases' and keep them in the fridge until they are required. Then, simply heat them gently in the oven and fill with whatever you have to hand. The combination of egg, tomato and cheese is lovely for breakfast or brunch though. If you're entertaining a lot of people for brunch, these are a great addition.
What wonderful inspiration for your meat-free meals.
I'm just amazed by this. On YouTube there a LOT of videos by people who say they find the cans of dough hard to open. (All you need to do is follow what it says on the label!) At first, when I saw one of these, I thought it was a joke. But there are SO many.This lady, for example, is scared because it's going to make a loud 'pop' (and it doesn't) but what's so terrible about that? No-one complains about the pop of a champagne cork. Plus, the dough isn't going to fly out and give you a black eye - something I have known champagne corks to do.
© 2013 Jackie Jackson