Texas Egg in a Biscuit
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.2
- Total Fat: 9.8 g
- Cholesterol: 26.8 mg
- Sodium: 757.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 0.9 g
- Protein: 9.4 g
View full nutritional breakdown of Texas Egg in a Biscuit calories by ingredient
Introduction
It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core.It may not be much to look at from the outside, but crack these babies open and the fluffy cheddar and chive biscuit parts to reveal a soft boiled egg with a molten gold core.
Number of Servings: 4
Ingredients
-
1 cup Flour, white
3 tsp Granulated Sugar
1.5 tsp Baking Powder
.5 tsp Baking Soda
2 tbsp Butter, salted cut into small cubes
.5 tsp Salt
1.5 oz Cheese - Kraft Sharp Cheddar - Block
2 tbsp chopped Fresh Chives
.66 cup Yogurt Plain Greek Yogurt, non-fat
4 soft boiled eggs, peeled and cool
Tips
To make soft boiled eggs start with a saucepan big enough to hold 4 eggs with no big gaps between them. Cover with enough water to cover. Put pan on medium heat. Once the water starts to boil (but not a rapid boil, more like a hard simmer), turn off the heat, cover the pan and let set for 4 minutes. Turn eggs into a bowl of ice water. Peel when cool enough to handle.
Directions
Preheat oven to 425F.
Pulse flour, sugar, baking powder, baking soda, and salt to combine. Distribute butter evenly over the flour. Pulse 1 second at a time until the mixture looks coarse (about 10 times). Add cheese and pulse to break up larger cubes, but not enough to break it all into shreds.
Put mixture into a bowl and stir in chives. Add the yougurt and mix until combined. Do not overmix (biscuits will be hard).
Divide the dough into 4ths. Working quickly, fold dough around each egg making sure to cover it completely. I had to four my hands to keep the dough from sticking more on me than the eggs.
Place the covered eggs on a parchment lined cookie sheet. Bake 3-4 minutes then turn down the heat to 400F and bake another 7-10 minutes.
Can be eaten hot or cold. Store leftovers in refirgerator. Can be microwaved for 45 seconds if taken out of the refrigerator with little loss of consistency, but the egg will be cooked more.
Serving Size: 1 biscuit
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.
Pulse flour, sugar, baking powder, baking soda, and salt to combine. Distribute butter evenly over the flour. Pulse 1 second at a time until the mixture looks coarse (about 10 times). Add cheese and pulse to break up larger cubes, but not enough to break it all into shreds.
Put mixture into a bowl and stir in chives. Add the yougurt and mix until combined. Do not overmix (biscuits will be hard).
Divide the dough into 4ths. Working quickly, fold dough around each egg making sure to cover it completely. I had to four my hands to keep the dough from sticking more on me than the eggs.
Place the covered eggs on a parchment lined cookie sheet. Bake 3-4 minutes then turn down the heat to 400F and bake another 7-10 minutes.
Can be eaten hot or cold. Store leftovers in refirgerator. Can be microwaved for 45 seconds if taken out of the refrigerator with little loss of consistency, but the egg will be cooked more.
Serving Size: 1 biscuit
Number of Servings: 4
Recipe submitted by SparkPeople user BONMARCHE.