Bacon & Eggs Recipe

Bake or pan-fry bacon

Preheat oven to 400°F (200°C) if baking. Arrange bacon slices on a rimmed baking sheet lined with parchment, leaving space between pieces. If pan-frying, heat a large skillet over medium heat and add 1 tbs neutral oil. For oven: bake 12–18 minutes until deep golden and crispy, flipping once halfway if desired. For stove: cook 3–5 minutes per side until crisp. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tbs bacon fat (or the 1 tbs oil) for the biscuit if desired and crumble half the slices into bite-sized pieces for topping, leaving remaining slices whole.

Season crisp bacon lightly with 1 tsp freshly ground black pepper while still warm.

Hard-boil eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes, then peel under running water.

Prepare filling

Slice peeled eggs in half lengthwise. Remove yolks into a bowl and finely chop or mash them with a fork. Add 4 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp sugar, 1 tbs finely chopped chives, 1 tbs sweet pickle relish, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix until smooth but slightly chunky. Taste and adjust salt, pepper or mustard/sugar to achieve a balanced tangy-sweet flavor.

Fold in half of the crumbled crispy bacon (reserve rest for topping). If you prefer a chunkier salad, reserve some yolk pieces. For a smoother spread, pass the yolk mixture through a fine mesh or use a food processor for a few seconds.

Make biscuit dough

Preheat oven to 425°F (220°C). In a large bowl combine 2 cups all-purpose flour, 1 tbs baking powder, 1 tsp granulated sugar, and 1/2 tsp kosher salt. Add 6 tbs cold unsalted butter cubes and use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Stir in 1 cup grated sharp cheddar cheese until evenly distributed.

Add liquid & shape

Pour in 3/4 cup buttermilk and stir gently until the dough just comes together; do not overmix. Turn dough onto a lightly floured surface and pat to about 3/4-inch (2 cm) thickness. Using a 2.5–3 inch round cutter (or a knife for strips if you want a cheese-straw shape), cut biscuits. Re-roll scraps once if needed.

Egg wash & bake

Whisk 1 egg with 1 tbs water for egg wash. Place biscuits on a baking sheet lined with parchment about 1 inch apart. Brush tops with egg wash and sprinkle with 1/2 tsp coarse or flaky sea salt. Bake at 425°F (220°C) for 12–15 minutes until golden brown and puffed. Remove from oven and let cool slightly on a rack.

If you prefer cheese straw-style (long, thin), roll the dough into a rectangle about 1/2-inch thick, cut into 1/2-inch strips, twist each strip and bake on a parchment-lined sheet 10–12 minutes until crisp and golden.

Split warm biscuits in half. Spoon a generous portion of the deviled egg salad onto the bottom half. Top with whole crisp bacon slices or the reserved crumbled bacon pieces for texture. Add a few microgreens or baby arugula if using.

Dust with a pinch (about 1/4 tsp) of extra smoked paprika for color and a final sprinkle of flaky sea salt if desired. Serve immediately while biscuits are still warm and bacon is crisp.