• 3 strips Prosciutto
  • 3/4 cup whole milk
  • 1 tablespoon lemon juice
  • 8 tablespoons cold unsalted butter, cut into 1/4-in cubes
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons aluminum free baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup finely shredded cheddar cheese
  • 2 tablespoons chopped chives
  • 3 tablespoons of butter
  • 8 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon kosher salt
  • tabasco, for tasting

Passo a passo

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Place prosciutto on baking sheets. Bake until crispy, about 15 - 20 minutes. Let cool. Crumble into pieces. Set aside.
  3. In a small bowl add milk and lemon juice. Let sit for 10 minutes.
  4. In a large bowl, whisk together flour, baking powder, cheese, salt and pepper. Using your fingers, mix in butter until mixture resembles coarse meal texture.
  5. Add milk mixture and chives. Stir until dough comes together. Dough will be sticky. Crumble in prosciutto. Using a 1/3 cup, scoop dough onto baking sheet.
  6. Bake biscuits until golden brown, about 25 - 30 minutes. Let cool.
  7. In a nonstick skillet, add eggs, milk, butter, pepper and hot sauce (tabasco). Turn heat to low and stir eggs, making sure all ingredients are mixed well.
  8. Cook until eggs are creamy but set, scramble to your liking. Sprinkle with salt.
  9. Assemble biscuits and eggs sandwich. Wrap individually in foil and freeze.
  10. Reheat in a 425 oven for 7 to 10 minutes.