Sunday, May 3, 2009

Biscuits & A Breakfast Sandwich

hI have been in love with the breakfast sandwiches at Tim Hortons. It's so tasty. I've been trying to pinpoint what they have put into their biscuits (or eggs) that make them so delicious. This morning's attempt was kinda a Tim's sandwich crossed with an Egg McMuffin. But before I get to the recipe, I want to talk kitchen tools.
Before Jonathan and I were married we had the pleasure of registering. Or rather I did. My mom and I had a great time picking out stuff. The only thing Jonathan requested was a good set of knives and a blender, he trusted me with the rest. There were 2 cooking items that he made fun of me for wanting: the garlic press and the egg poacher. You see Jonathan used to be a restaurant cook. For him, if you want to press garlic, you crush it with a knife an chop finely. To poach an egg you do it the traditional way and slip the egg into boiling water. I do neither of those things. I like my garlic press and I like my poached eggs to be easy to make. I will say that in subsequent years he has come to appreciate both tools. For those of you who have never used an egg poacher, basically it's a little pan that has an attachment to hold egg cups over boiling water. It takes very little time to make poached eggs using it.

Okay, on to the biscuits. I took my basic biscuit recipe and changed it up a bit. Here' the basic:
2 Cups Flour (white or whole wheat)
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup margarine
3/4 cup milk
Pre-heat oven to 450*
Mix all the dry ingredients together. Use a pastry cutter to add in the margarine until it's really nice a crumbly looking. Stir in the milk (dough will be quite sticky).
Flour a flat surface and kneed the dough until soft and workable (flour your hands really well too for this). Roll out about 1/2 inch thick. Use a circle cutter (I use one of my kids plastic cups, about 2'' in diameter) to cut out the biscuits. Place on non-stick sprayed sheet and bake for 8-10 minutes. I err on the side of less time to avoid burning and keep the baking sheet on a higher up rack. This recipe makes a dozen biscuits.

Here are my additions: I added a tsp each of parsley flakes and onion powder. It worked. The biscuits were nice and fluffy and tasty!

To make the breakfast sandwich, I added a poached egg and a cheese slice. You need to poach the egg well to pick it up and eat it as a sandwich. Overall, a nice, filling breakfast, but I still haven't hit on the Tim Horton's secret. I think I need to go back and have another one there, take a look at the egg this time.

*I've updated this recipe - find the Tim Horton's Breakfast Sandwich Copycat Recipe Here!


Donna-FFW said...

I think your sandwich looks fantastic. I love the flavored savory bisuit with cheese and egg.. MMM.. with coffee must be heaven.

Coleen's Recipes said...

My husband and I adore breakfast sandwiches. Yours looks like it NEEDS to come to my house.

girlichef said...

mmmm...sounds delicious to me! I actually like to leave my yolk runny! I know, it makes a mess, but it's a wonderful, tasty mess!

Heidi said...

I think I need to come to your house for breakfast! YUMMY.

Pam said...

I think your sandwich looks amazing. I think I would poach the egg soft and eat it with a fork - I love a runny yolk.

teresa said...

I love breakfast sandwiches, they're my favorite way to start the day. I need to get an egg poacher. I try the traditional way, but I always feel like my eggs come out too watery.