Mini Egg Breakfast Biscuit

We live in a  society where everything that is big is better.  From the more-for-your-money supersized meals to the gas-hoarding monster trucks that like to side-swipe me on the freeways – we forget that sometimes, less is more.  Today, let’s pay tribute to the ‘less is more’ concept.  Meet the simple no-fuss bite-sized breakfast sandwich… or the morning edition of its ‘slider’ brother if you will.


For Biscuits:

  • 1/2 stick of butter (2 ounces)
  • 2 cups of self-rising flour
  • 3/4 cup of milk (you will probably not need all of the milk)
  • Quail eggs (for however many biscuits you are making)
  • Sliced Swiss cheese
  • Italian dry salami

Instructions / Preparations

  1. Preheat your oven to 425 degrees Fahrenheit
  2. Put the flour and the butter in a large bowl
  3. Using your bench scraper, cut the butter into the flour. The crumbs should be about pea size.
  4. Slowly add the milk and mix it into the dough
  5. As soon as the dough is smooth and pulls away from the bowl, stop adding the milk and turn the dough out onto a floured workbench. You can use all-purpose flour to flour the work surface
  6. Knead the dough for about five minutes until it is very smooth
  7. Roll out the dough to about 1/2 inch thick
  8. Using a floured 2-inch round cutter, press straight down into the dough and then give the cutter a slight twist and remove the biscuit from the dough.
  9. Place the biscuits on a cookie sheet
  10. If you want a deeper golden color, you can wash the biscuits with cream.
  11. Bake for 10 minutes or until done.
  12. Pull in half with your hands (they pull apart very easily, you don’t need a knife)
  13. Cut the sliced Swiss cheese with the same round cutter
  14. Place cheese onto biscuit half
  15. Fold a slice of salami onto the cheese
  16. Fry quail eggs on lightly oiled pan (they cook very fast – 60 seconds or so)
  17. Transfer fried egg onto salami – sprinkle with salt and pepper if desired