Smoky Mountain Breakfast from Scrambled
Ingredients
- 1 fresh American flaky biscuit, sliced in half lengthwise
- Sweet or spicy mustard (not the yellow kind)
- Chili flakes
- Olive oil
- 4 slices bacon
- 2 large chanterelle mushrooms, thickly sliced
- 1 shallot, thinly sliced
- 2 cloves garlic, sliced
- Unsalted butter
- 2 eggs
- Apple moonshine (substitute apple brandy)
- Kosher salt and freshly cracked black pepper
- Baked beans, for serving
Cooking instructions
- Spread a bit of mustard on the cut sides of both biscuit halves and sprinkle with chili flakes, set aside.
- In a large skillet over medium high heat, add about a teaspoon of olive oil to the pan then lay the bacon slices in the pan, making sure they don’t overlap.
- Place a separate large skillet over medium high heat and let the pan get hot. Add the mushrooms, shallot and garlic to the pan along with a few tablespoons of butter and toss.
- Once bacon has browned on one side, flip to crisp the other side and move the slices toward one side of the pan. Place the biscuit halves, cut-side down, into the empty space in the pan so they cook in the rendered bacon fat.
- Add a bit more butter to the mushroom pan and continue to sear and crisp.
- Add a bit of olive oil to a third, nonstick skillet along with 2 tablespoons of butter and a pinch of chili flakes. Set over medium heat to let the butter froth. Crack eggs into the pan and let cook.
- Remove the biscuits from the bacon pan once browned, then add a splash of apple moonshine to deglaze the pan, letting the liquid reduce and evaporate.
- Season the top of the eggs with salt and pepper, swirling the pan to coat the egg whites with foaming butter.
- To serve, place the biscuits cut-side up onto a plate. Top each with one fried egg, and transfer the mushroom mixture to the side of the plate, followed by the bacon.
- Spoon a generous portion of the baked beans alongside the biscuits and serve immediately.