Olive Oil Fried Eggs with Crispy Bacon and Cheddar Scallion Biscuits

Olive Oil Fried Eggs with Crispy Bacon and Cheddar Scallion Biscuits

• 2 cups flour

• 2 teaspoons baking soda

• 1 stick cold butter

• Large punch of salt and pepper

• ¾ cup buttermilk

• 1 cup grated cheddar cheese

• 1/4 cup scallions

• ¼ cup heavy cream, optional

• 1 lb thick cut bacon

• 2 tablespoons olive oil

• 2 - 4 eggs

Preheat oven to 425°F. Line 1 sheet tray with parchment paper and another one with tin foil and a wire wrack.

In a large bowl whisk to combine the flour, baking soda, and pinch of salt to a bowl. Using your hands or a pastry cutter crumble the butter into the flour mixture until it is the size of peas. Add the cheese and scallions and toss to combine. Add the buttermilk and using a wooden spoon stir until a rough dough comes together. Place the dough on a clean countertop and briefly knead until it comes together.

Roll out the dough on a floured countertop and gently form into a 1½-inch thick layer.

Use a 3-inch round cutter to cut 10-12 biscuits, re-rolling the dough only once. Brush the biscuits with cream and sprinkle with flaky sea salt.

Place on the parchment lined sheet tray and bake for 18 to 20 minutes or until golden brown.

While the biscuits are baking lay the bacon in a single layer on the rack and bake the bacon for about 12 15 minutes or until crispy. Set aside.

When just about ready to eat make the eggs. In a medium cast iron skillet add the olive oil. Carefully add the eggs and cook basting the whites with oil until the whites are opaque and the egg yolk is still runny. Repeat with as many eggs as needed.

Serve immediately with bacon and a biscuit.