Biscuit Egg-in-a-Hole

2 Ratings
Recipe courtesy ofFood Network Kitchen

What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch.

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Total: 40 min Cook: 40 min

Yield: 6 servings

Level: Easy

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Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • Kosher salt and freshly ground black pepper
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
  • 4 ounces pepper jack cheese, grated
  • 1 small bunch fresh chives, thinly sliced
  • 1 cup buttermilk, plus more for brushing
  • Nonstick cooking spray, for the baking sheet
  • 6 round slices Black Forest ham
  • 6 large eggs

Directions

  • Special equipment: a 2-inch round cookie cutter

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.

  • Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. 

  • Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.

  • Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.  

  • Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate. 

  • Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more. 

  • Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg. 

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Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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2 Ratings

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