Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Chicago-Style Breakfast Biscuit Egg Sandwich
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 131 mg
- Sodium
- 382 mg
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!
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 233
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 131 mg
- Sodium
- 382 mg
Ingredients
Biscuits:
Special Sauce:
Sandwiches:
Directions
- 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.
Cook’s Note
You can make the biscuits in advance and reheat them in the oven at 400 degrees F to serve. For extra shine on the tops, brush the biscuits with butter. Swap out the hot dogs for bacon, Canadian bacon or sausage, depending on your preference. Swap out the sport peppers for pepperoncini.
