The making of the biscuits are two fold: a bit of a delayed celebration for myself and sending biscuit love to the creator of these bad boys in a time of transition. I've met a lot of cool people through the internet (didn't think I'd ever say that one, especially after trying to meet guys through Craigslist circa 2006- don't ask) but every day I feel lucky to be running a business with Melissa. Since I can't physically bring a plate of biscuits over to her new home, I'm virtually doing it because every new home needs a plate of pipping hot biscuits (and because we've been known to text for a good 30 minutes about biscuits. I'm fairly certain if we ever get an office space, there will always be biscuits.)
This biscuit is a bit less on the butter (but not on the fat) since her husband wasn't overly wild about buttery biscuits (I'm still a bit confused by this, but to each his own.) But I think without the grease from the butter, they make the perfect biscuit breakfast sandwich. My tomato and basil plant are going wild right now, so this combo is a daily occurrence (usually a bit simpler, but still there.)
Egg, Roasted Tomato, and Pesto Biscuit Sandwich
- Yield: 1-8 1x
Ingredients
- 1 recipe for Melissa's Biscuits
- 1-2 cups ripe cherry tomatoes*
- 1 teaspoon olive oil
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup toasted pine nuts
- ⅓ cup Veg parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Eggs, as many sandwiches as needed
Instructions
- Preheat oven to 425˚ and prepare biscuits as instructed. In a small roasting pan, toss cherry tomatoes with 1 teaspoon olive oil. Roast while biscuits are baking, until tomatoes are tender and start to burst, 18-20 minutes.
- For pesto: pule garlic In a food processor. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed to thin out slightly.
- Fry, poach, or scramble egg (whatever your preference) and assemble sandwiches with a smear of pesto, a heap of roasted tomatoes and an egg to top.
Notes
*This recipe is pretty loose. Melissa's recipe makes 8 biscuits but you can always store and reheat for later use. I used 1 cup cherry tomatoes for 2 biscuit sandwiches and had leftover pesto (never a bad thing to have leftovers!)
Summer
Dixya @ Food, Pleasure, and Health says
belated congrats to you!!!
Karen - 2Teaspoons says
Happy belated blog anniversary Erin! It’s fascinating to see how your blog has evolved over the years! It's definitely changed a lot, but even your first post featured local, hand picked berries. Thanks for sharing! Also, this breakfast sandwich looks absolutely amazing ☺
Katrina @ Warm Vanilla Sugar says
Happy belated blogiversary!! So exciting. I've loved this space for a long time now - cheers to another awesome recipe!
Meg @ Beard and Bonnet says
Happy blogging birthday and please pass the biscuit sandwich!
Medha @ Whisk & Shout says
I really love everything about this post, but especially that shot of the pesto in the food processor! Yum 🙂 Happy "birthday"!
Sherri@The Well Floured Kitchen says
Congratulations on your blogiversary- 7 years is a very long time online! I love these breakfast sandwiches, they look amazing. How lucky to have someone to obsess with biscuits over, I haven't found that person in my life yet!
Tina | Mademoiselle Gourmande says
Congrats, Erin... I feel like Naturally Ella fits perfectly - so you must've grown into it. Love this recipe as well. My mom makes similar biscuits and we've always begged her to make them. Delicious! 🙂
Kari @ Cooking with Toddlers says
First, these look amazing. Secondly, happy blog birthday!
Izzy @ Veganizzm says
Huge congrats on the anniversary! I can relate to being a closet internet troll who is often turned off from social media, so I'm glad to see you've kept with blogging (and we, in turn, have gotten to enjoy your writing and recipes). Here's to many more years!
Alanna says
This looks like my dream breakfast! Many congratulations to Melissa on her new pad, and happy blogiversary to you, Miss Ella ;). I still think black raspberry oat scones sound fantastic - repost?!
Joanne says
Happy blogiversary! You're right, blogging years are definitely like dog years...especially when you consider all the effort and time that goes into blogging! Biscuits are definitely a great way to celebrate, especially when smothered in all things summer.
Alexandra says
Biscuits are the perfect vessel for pretty much anything, from honey, to fried chicken, to smoked salmon. These are gorgeous!