As I type, I am currently enjoying the cool mountain air watching the sunset over Buffalo Mountain in Colorado. If I had my way, I would sit here and watch the sunset every night. I have a love for Colorado that no other place I’ve ever visited has ever seemed to capture. Between the pure air, great food, and endless amounts of outdoor activities, I am hooked. I forget how much I miss Colorado.
Hopefully one day I can move out here and have this feeling of complete bliss every day. Until then, I have to enjoy it while I’m on vacation.
I seemed to be going slightly stir crazy not posting recently but between job interviews, holidays, and random life happenings my time in the kitchen has been sparse. However, I had a few recipes saved that I completely forgot about. So, I figured while I rested my poor legs (we hiked through snow, in July), I would type a quick post.
This egg sandwich is the tops. Take McDonalds, throw it out the window, roll over it with your car, and make this egg sandwich for breakfast. If you are a meat eater, either replace the swiss chard with your favorite meat or layer right on top. While this isn’t an everyday breakfast, sometimes I just need a little extra “umph” to my breakfast.
And of course, I couldn’t leave you without a couple of scenes from Colorado. These were taken on yesterday’s hike/travel around the area. We couldn’t find the trail we originally started on so we hiked half-way to Gray’s Peak (and then it started raining.)
Herb biscuit and egg sandwich
- 1 cup unbleached all-purpose flour*
- 1 1/2 cup whole wheat pastry flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup parmesan cheese
- 2 tablespoons each: fresh rosemary, chives, and oregano
- 1 egg
- 1 tablespoon milk
- 1 tablespoon olive oil
- 4 cups swiss chard
- 1/4 cup green onions, diced
- salt and pepper
- 2-4 eggs
- 2-4 slices of your favorite cheese
- To make biscuits, preheat oven to 400˚. In a large bowl, combine dry ingredients and whisk together. Take cold butter and cut into dry ingredients (use hands or food processor) until the butter becomes pea size. Stir in cheese and herbs.
- Whisk together buttermilk and 1 egg then add to flour mixture, stirring until just combined. Place mixture onto a flour surface and pat dough into 1/2" thickness. Cutting (using a knife or a round biscuit cutter) into 4-6 pieces. (this makes really large biscuits so feel free to adjust.)
- Whisk together 1 egg and 1 tablespoons milk, brush biscuits and bake for 12-15 minutes or until the biscuits are golden brown.
- While biscuits cook, heat oil over medium-low heat. Add in green onions and swiss chard, cooking until the swiss chard has slightly wilted. Remove from heat and set aside.
- Cook eggs how you like (I made an over hard egg) and when the egg is almost done, place cheese on top to melt. Once all parts are ready, assemble by cutting biscuit in half, placing the swiss chard, then egg- serve warm and enjoy!
by Erin Alderson