Lunch: Egg, Canadian Bacon, and Cheddar Biscuit Sandwiches

Recipe by Sara Moulton All right, I'll be honest. This is a takeoff on you-know-what served by that fast-food restaurant. Only they use English muffins, which actually make for a pretty lean breakfast sandwich. You can use English muffins also if you wan

Ingredients

2 c. unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. table salt
1 c. heavy cream (up to 1 1/2 cups)
8 slice Canadian bacon (about 6 ounces)
2 tbsp. unsalted butter
8 large eggs
1/4 tsp. kosher salt
1/4 tsp. Black pepper
4 oz. cheddar cheese (about 1 cup)

Instructions

Preheat oven to 425 degrees F. Lightly grease a cookie sheet. Stir together flour, baking powder, and salt in a large bowl. Pour in enough cream to just form a dough. On a lightly floured surface, knead dough gently several times and divide into 4 equal balls. Pat out each ball to make a flat 3-inch round on cookie sheet. Bake about 20 minutes or until pale golden. Transfer to a rack and let cool slightly.
Meanwhile, in a large skillet and over medium heat, cook bacon, turning once, until just golden. Transfer bacon to a plate and cover with aluminum foil to keep warm. Reduce heat to low, add butter to skillet, and heat until foam subsides. Add salt and pepper to eggs and add to pan. Cook, stirring frequently, until eggs are just beginning to set. Sprinkle cheese on top, cover, and remove pan from heat. Let stand for 2 minutes.
To assemble sandwiches, cut biscuits in half horizontally with a serrated knife. Top 4 bottom halves with a bacon slice and 1/4 cheese-covered scrambled eggs. Top eggs with another slice bacon and remaining biscuit halves.