Breakfast Sandwich Recipe
Angel biscuit, two eggs, melted American cheese and your choice of pulled pork or brisket. Option to top it with our homemade pickled jalapenos, onions and cucumbers.
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Ingredients
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Sandwich
Optional Pickles (tops)
Method
Sandwich
- 1
Warm the meat
If using refrigerated pulled pork or brisket, warm it gently in a small saucepan over low heat with 1 tsp neutral oil. Stir occasionally until heated through, about 4–6 minutes. If meat is already hot, keep warm on low.
- 2
Prepare the biscuits
Split the angel biscuits in half horizontally. Lightly butter the cut faces with 1/2 tbsp unsalted butter (reserve remaining butter). Toast in a skillet cut-side down over medium heat until golden and crisp, 1–2 minutes. Transfer to a plate, cut-sides up.
- 3
Cook the eggs
Heat a nonstick skillet over medium-low and add the remaining 1/2 tbsp butter. Crack two eggs into a small bowl and season with 1/4 tsp salt and a pinch of black pepper. For folded/over-easy style: scramble gently or fry as desired. For a uniform sandwich layer, cook eggs as folded flat: whisk eggs lightly and pour into skillet, tilting to form a thin round. Cook until set but still slightly glossy on top, about 1–2 minutes. Flip quickly if you prefer both sides cooked (optional). Remove eggs to one biscuit bottom.
- 4
Assemble and melt cheese
Place 1 slice of American cheese on top of the cooked eggs. Portion the warmed pulled pork or brisket (about 3 oz) evenly over the cheese. Top the meat with the second slice of American cheese. Close the sandwich with the biscuit top. Return the assembled sandwich to the skillet, cover with a lid, and warm for 1–2 minutes over low heat until the cheese melts and the biscuit exterior is warmed through.
- 5
Season and serve
Transfer sandwich to a cutting board. If using pickles, spoon a small amount over the meat before placing the top biscuit (see pickles section). Slice in half if desired and serve immediately.
Optional Pickles (tops)
- 6
Make quick pickles: In a small bowl or jar, combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add the sliced cucumbers, red onions and jalapeños, pressing them under the brine. Let sit at least 10 minutes at room temperature for a quick pickle (prefer 30 minutes to 1 hour). Drain briefly before topping sandwich. Any leftover pickles keep refrigerated in their brine for up to 1 week.