Saturday, March 3, 2018

Breakfast (For Dinner) Sandwiches #113A & 113B - These Sandwiches Have a Name

Sandwiches - Bacon, Egg & Cheese Biscuit with Arugula and Dijon Mustard
Date: 3/2/18

Earlier this week I joked on a group text about bringing breakfast sandwiches to an event and one of the participants asked for "bacon & cheese biscuit, egg over-medium, with arugula and dijon". Oddly enough I already had all of those items in my fridge so I made a plan to do some work in the lab. Friday I would have breakfast for dinner. How exciting!

Of all the sandwiches I've made in the lab this is the first using biscuits which I now realize has been a horrible oversight. My excuse is that I don't usually keep biscuits around the house, but, I had some leftover from a meal earlier in the week and the lab is for exploring and in this case, filling a blank area on my sandwich palette. To be clear they were the refrigerated kind, I didn't actually bake biscuits. I've always had a affinity for Poppin' Fresh (The Pillsbury Doughboy) and I even had a t-shirt with him on it when I was younger and that's no joke. Poppin' Fresh turns 53 years old in just a couple of weeks - the day after St. Patricks Day! That ticklish little bastard is probably due for a makeover at this point and with a name like Poppin' Fresh I think he's got a bright future as a heavily autotuned rap singer. I want to be in his band and I'm going to tweet this at them as soon as I'm done here and that also is no joke. This is serious stuff.

Biscuits make for pretty pictures.

It was so tasty I had to make another.
The Sandwich - Bacon & Cheese Biscuit, Chicken Egg Over-Medium, with Arugula and Dijon. I took it as a sign when I had all items on hand so I did not stray from the recipe - even on the second sandwich. The one detail that I would have changed is to use an American Single for the cheese, which I didn't have. I used Stone Ridge Marble Cheese - a combo of monterey jack and colby which melted better than I thought it would. You can't tell from the photo but I broke the yolk on the second sandwich trying to fish out a large chunk of shell. As a result there was no runny yolk but I managed to eat it anyway. You can see I cooked the eggs using the puck method. It just makes sense when you're dealing with a round bread such as a biscuit.

The Result - This was a winning combo, indeed. The dijon adds a proper spiciness and blends with the peppery arugula. That, combined with the bacon more than atoned for the somewhat bland cheese choice. The biscuits held up admirably and were perhaps just a little too dense. They weren't as flaky as Pillsbury would have you think and they're a touch on the sweet side. They didn't crumble though and that's crucial. I have dubbed this sandwich the McEvan, named after the original requester. This is what it will be called at my all day breakfast sandwich restaurant that I will never open cause I'll be too busy playing bass on tour with Poppin' Fresh. 

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