As an adult, my fondest memories of my dead beat dad include Dales marinade and bacon egg and cheese biscuits – not together of course. On Sundays he would wake up and drive to the nearest Mcdonald’s and get us biscuits – sausage and mustard for him, bacon egg and cheese for me. I used to think he was insane for making breakfast so tangy with that dang mustard – but now, I haven’t seen him in 8 years and I put mustard on everything. I also make my own bacon egg and cheese biscuits.
That was kind of dark for a breakfast champion entry, for that I apologize. Not because I want to but because it’s the decent thing to do.
One day I hope to tell y’all that I make my biscuits from scratch – that day is not today. There’s been a discovery of the biscuits in the red bag – I can never remember the name – properly, Mary B’s Buttermilk Biscuits. They’re frozen and they’re extremely good. The first time Jordan brought them home I thought he was crazy but he sure showed me. (I hope you’re noticing my pattern here of reluctance to try new things. Cooking is really expediting my personal growth.) You can pop them in the oven if you want to, but we use a toaster oven because it’s more energy efficient. 20 minutes or so and they come out steaming and fluffier than clouds.
BUT while those are becoming crumbly pieces of perfection, there’s more to tend to. Precisely, the bacon and eggs.
- Never cook it with your shirt off.
- Try to get the less fatty cuts (as you can see I failed that this time around but what can you do when Publix is empty because it snowed in Alabama yesterday)
- Don’t preheat your pan!!
- In this instance, this is a 12″ pan. The burner is 10″. To avoid crispy middles and uncooked edges please for the love of god cut them in half and cook them centrally.
Also some tips and preferences on eggs:
- I prefer fried eggs with runny yolk any day of the week but that just wouldn’t work out on this biscuit (I’m trying to have a good time, not a messy time) so I fry my eggs dead. It’s a disgrace. I’m owning up to it now.
- 4″ pans are perfect for single servings of fried eggs (and they don’t weigh as much so they’re easy to lift with my left hand for flipping purposes!!)
- Cook on a setting between medium low to medium heat. So medium low medium medium heat. 5-7 minutes to get the yolk overdone.
- Flip with an icing spatula!!
- Unfortunately, the egg still hangs over the biscuit so it does have to be trimmed. If that’s important to you. It’s important to me that things aren’t hanging out all willy nilly in sandwich situations.
Once plated and trimmed it is ready to eat and I promise you these are at least 5x better than the ones at McDonald’s.