“Breakfast is a notoriously difficult meal to serve with a flourish.” -Clement Freud
Ingredients
- 4 eggs
- ½ cup shredded cheddar cheese
Biscuits
- 1 cup of flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup Crisco
- ⅓ cup milk
Vegetable Hash
- 1 small onion
- 2 cloves of garlic
- 2 cups spinach
- 3 medium Roma tomatoes
- 4 button mushrooms
- 8 – 10 leaves of fresh basil
- Olive oil
- Salt and pepper
Directions
For the biscuits:
- Heat oven to 450°F.
- Mix together flour, baking powder and salt in large bowl. With a fork, cut in shortening until mixture resembles coarse crumbs. Add milk and mix until dough forms a sticky ball.
- Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.
- Bake 8 to 12 minutes or until light golden brown. Serve warm.
For the hash:
- Dice garlic and onions and add to a saute pan. Saute for 6 minutes until onions are clear.
- Quarter tomatoes and add to saute pan. Saute for 4 minutes.
- Slice mushrooms and add to saute pan. Saute for 2 minutes.
- Add spinach and basil.
- Fry two eggs.
- Break two two biscuits in half, place in the bottom of a bowl. Top with half of the vegetable hash. Add half of the shredded cheese and top with fried eggs.