Serves: 6
Total Calories: 1,040
Preheat the oven to 450 degrees. Grease a baking sheet.
Sift together the flour, baking powder, pepper, and salt until thoroughly mixed. Place the flour mixture in the bowl of a food processor, add the butter, and process until completely combined.
Place the mixture in a bowl, add the chives, and stir to combine. Form a well in the center of the mixture and pour in the milk. Stir just until the mixture comes together into a sticky dough. It may be necessary to add 1 or 2 tablespoons of milk. The dough should come free from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Sprinkle the dough with flour and knead gently just until it stays together. Roll the dough with a floured rolling pin to a thickness of 1 inch. Use a large biscuit cutter dipped in flour to cut out the biscuits. Reform the scraps and repeat until all the dough is used.
Place the biscuits 1 inch apart on the baking sheet and sprinkle cheese on top of each one. Bake until lightly browned, 12 to 15 minutes. Leave the oven on for cooking the bacon and the eggs. The biscuits may be wrapped in a towel and kept warm, or warmed in a hot oven just before being served.
Place the cream, milk, cornstarch, nutmeg, pepper, and salt in a saucepan. Place the saucepan over medium heat and stir the mixture with a whisk. Continue stirring until the mixture thickens and begins to simmer. Add the cheese and stir until it is completely combined. Remove the sauce from the heat, cover it, and keep it warm until ready to serve.
Whisk the eggs and milk together completely. Whisk in 1/2 cup of the chives and the salt, and season with a little pepper.
Melt the butter in a large, ovenproof saute pan over medium heat. Pour in the egg mixture. Quickly stir with a wooden spoon until the eggs begin to clump into small curds. Stir a moment longer, then place the pan in the still hot oven.
Bake about 5 minutes until the eggs are just cooked. Remove the pan and cut the eggs into 6 wedges. Serve immediately.
Presentation:
Pull each biscuit apart into 2 equal pieces. Place the bottom piece on a warm plate. Place a scrambled egg wedge on the biscuit bottom. Ladle 1/4 cup of the sauce over each scrambled egg wedge. Add several slices of crisp bacon and cap with the biscuit top. Garnish with the remaining chives and a dash of chive oil.
This Chive Biscuits with Scrambled Egg Stuffing, Cheddar Sauce and Bacon recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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