Breakfast Plate Recipe
choice of brisket, pork, or andouille with biscuit, 2 eggs
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Ingredients
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Protein (choose one)
Biscuits
Eggs
Finish & Serving
Pan & Seasoning for Proteins
Method
Biscuits
- 1
Preheat and mix dry ingredients
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar until evenly combined.
- 2
Cut in butter
Add the 6 tablespoons cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 3
Add liquids & form dough
Make a well in the center and pour in 1 cup cold heavy cream and 3 tablespoons cold milk (or buttermilk). Gently fold with a spatula until a shaggy dough forms. Do not overmix; it should come together but remain tender.
- 4
Shape & bake
Turn the dough onto a lightly floured surface, press it gently into a rectangle about 1-inch thick. Fold it over once to create layers, then pat again to 1-inch thickness. Use a 2.5–3 inch biscuit cutter to cut 2 round biscuits (recipe makes two servings). Place biscuits on prepared sheet about 1 inch apart. Brush tops lightly with a little cream if desired. Bake 12–14 minutes until risen and golden. Remove and brush with 1 tablespoon butter. Keep warm until serving.
Protein (choose one)
- 5
Prepare and season
Select your protein: brisket (sliced), pork shoulder (sliced), or andouille sausage (halved lengthwise). Pat the meat dry with paper towels. Lightly season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Cook brisket or pork
Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. For brisket or sliced pork, add slices in a single layer (work in batches if needed). Sear 1–2 minutes per side until edges caramelize and heated through (total 3–4 minutes). Reduce heat to medium if browning too quickly. Transfer to a plate and tent with foil to keep warm.
- 7
Cook andouille
If using andouille, heat skillet over medium heat with 1 tablespoon oil. Place sausage halves cut side down and cook 3–4 minutes until browned, then flip and cook another 2–3 minutes until warmed through and crisped at the edges. Transfer to plate and keep warm.
Eggs
- 8
Fry eggs (sunny-side or over-easy)
Wipe the skillet lightly or use a clean nonstick pan. Heat 1 tablespoon butter over medium-low heat until foaming. Crack 2 large eggs into a small bowl then gently slide into the skillet. Cook on medium-low for 2–3 minutes for sunny-side up until whites are set but yolks still runny. For over-easy, cook whites until set (about 2 minutes), carefully flip with a spatula and cook 20–30 seconds more. Season with a pinch of salt and pepper.
Finish & Serve
- 9
Assemble the plate
Split a warm biscuit in half and spread with 1 tablespoon butter. On a plate place the buttered biscuit halves, arrange the chosen protein (6 oz) alongside, and top with the 2 eggs. Spoon any resting juices from the protein over or beside the biscuit if desired.
- 10