CHICAGO-STYLE BREAKFAST BISCUIT EGG SANDWICH
As a midwestern gal, the Chicago-style hot dog is a very important dish to me. When I learned fellow Windy City native, star of Saturday Night Live and biscuit-lover Chris Redd was coming on the show, I made it my mission to transform this iconic dish into a breakfast sandwich. The biscuits are delicate and buttery with a hint of heat and the soft-scrambled eggs are creamy with an earthy note from the celery salt. This dish does the job of channeling a Chicago hot dog into breakfast. It is a mashup worth getting messy for!
Provided by Elena Besser
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 15
Steps:
- For the biscuits: Preheat the oven to 425 degrees F.
- In a large bowl, combine the flour, butter, poppy seeds, salt and baking powder. Toss together to coat the butter in flour. Using clean hands, break up the butter into pea-size pieces.
- Add the sport peppers and onion. Slowly add the buttermilk and mix together with a wooden spoon or spatula until a shaggy dough forms.
- Turn out the dough onto a floured surface and gently knead just until it comes together. Pat down the dough until it is about 1 inch thick, fold in half, pat down the dough again and fold in half the other way. Cut out with a floured biscuit cutter (3- to 4-inch) or floured rim of a water glass (you should have 4 large biscuits) and place on a cast-iron skillet or parchment-lined baking sheet. Cook until golden brown on the tops, 20 to 22 minutes.
- For the special sauce: In a medium bowl, combine the relish and mustard. Set aside.
- For the sandwiches: In a medium skillet over high heat, add the hot dogs, cut-sides down, and cook until crispy and golden, 2 to 3 minutes per side. Set aside.
- In a large bowl, crack and scramble the eggs. Add 2 tablespoons water and whisk together. In a large nonstick skillet over medium heat, add the eggs. Using a rubber spatula or wooden spoon, move the eggs back and forth until you reach a desired scramble. Sprinkle with the celery salt. Set aside.
- Slice open the biscuits, top with the eggs, hot dogs, special sauce, tomatoes and dill pickle chips.
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