With two little ones and two working parents, breakfast is a hard meal. It’s much easier to grab something quick that’s usually not very healthy — donuts, breakfast bar that’s high in sugar, some other pastry, hell! whatever’s laying around the house!
On the weekends, we like to actually eat a decent breakfast. This is a good one that takes less than 20 minutes.
Buy some biscuits in the can (bonus points if you’re able to make your own but that’ll take a little longer than 17 minutes). On a greased sheet pan, cut holes in the middle of each of the biscuits using a biscuit cutter. The holes are still delicious. Mmm…with some lemon curd. Yes, that’ll have to be the next thing I made!
I get side tracked: Using a pastry brush, wash the biscuits with some buttermilk.
Then, place some ham in the center of each hole. I used Black Forest ham but you could really use any kind of ham. You could make the ham pretty (or you could just tear it off like I did). The actual slice of Black Forest ham was way too big for the biscuits, so you’ll want to make sure the ham is a manageable size.
Then, crack an egg in the ham next you’ve created. Take my advice — start with half the egg and then gradually add in as much of the white part of the egg as you can. If you immediately try to dump the egg in the hole, you’re going to have a runny mess. It’ll still taste good. I mean, I’d eat it.
Stick that bad boy in the oven for 15-17 minutes. Voila. You have a delicious breakfast with a wonderful runny egg that you could use the biscuit to sop up. And some protein to boot!
- 1 can of home style biscuits (any “style” will do though)
- 6-8 eggs
- Black forest ham
Preheat the oven to 375 degree F.
Place your biscuits on a greased sheet pan. Use a biscuit cutter to cut out the centers of the biscuits and place the circles in the center.
Place your black forest ham in the center of the biscuit hole to create a little well.
Crack an egg and slowly pour the egg into the hole. You may have to get rid of a tiny bit of the white part of the egg. These can easily spill over if you’re not careful.
Bake for approximately 15-17 minutes or until egg yolks are slightly runny but warm in the center.
**I adapted the Food Network’s recipe and used biscuits from a can because ain’t nobody got time for that.