Hey guys! And hey new guys and gals that might have recently joined in on this crazy ol’ stroll through Pig & Quill shenaniganry. It’s amazing how much traffic a little fresh Foodgawker coverage can bring over the course of a couple of days, isn’t it? Pretty phenomenal, if you ask me. I know you didn’t ask me, but when has that ever stopped me?
Right. So. Seriously, thanks for stopping by my crumb-y little corner of the innernet, people. I hope you like what you see and that you’ll take a sec to say hi back. Cuz I like that lots.
Another thing I like lots? Chorizo. Or as of late, soyrizo, which is such a freaking close imitator and just as cheap, garlicky and delicious as the real thing but with more animal smiles. (Bonus: Trader Joe’s carries it.) Which is probably why I’m a weensy bit obsessed with the cho/soyrizo studded biscuits below. Super simple and, yes, a little guilt-laden due to the use of biscuit mix, but it’s undeniably handy and it’s just so darn reliable.
Also on the love list these days, if you haven’t noticed: eggs. Right now I’m particularly infatuated with the simplest scrambled eggs you can imagine — just fresh, local eggs whipped with salt and scrambled in a touch of lightly browned butter. Man, they’re good.
So when the two come together in an iteration of what might be the best invention of all time (duh, the breakfast sandwich), it’s like a thumbs-up high-fiving a fist pump.
Yeah, picture that.
Soyrizo Biscuit & Egg Sammies
By Emily Stoffel
Cook time: 20 mins | Serves 4
- 1/4 onion, finely chopped
- 3 oz soyrizo (or chorizo)
- 2 T butter, divided
- 1/2 tsp Mexican oregano
- 1 cup biscuit mix, such as Bisquick
- 1/3 cup milk
- 4 large eggs
Preheat oven to 425F. Heat 1 T butter over medium heat in a small frypan and add onions. Saute until transluscent, then add soyrizo and thyme. Fry until soyrizo is lightly browned. Remove from heat and allow to cool slightly.
In a medium bowl, mix together biscuit mix and milk. Add soyrizo mixture and stir until just combined. Drop by four heaping tablespoons onto an ungreased baking sheet and bake for 10-12 minutes or until golden and inserted toothpick comes out clean. (Yep, I know it’s weird to toothpick-check a biscuit, but it works.)
Meanwhile, whisk eggs with 1 tsp good salt until just foamy. Heat remaining tablespoon over med-high heat in a nonstick pan until foam subsides and butter is lightly browned. Add eggs and lightly scramble until just set.
Split biscuits while still warm and top each with 1/4 of the eggs.