Cheddar Biscuit Egg Sandwich
Chef Lynn Crawford's signature biscuits with chicken sausage, egg, and apple chutney are bound to impress guests during weekend brunch.

- Serves:
- 4
- Prep Time:
- 20 min
- Cook Time:
- 45 min
Ingredients
Nutrition Facts
- Calories
- 643
- Fat
- 43 g
- Saturated Fat
- 17 g
- Trans Fat
- 0.4 g
- Sodium
- 1227 mg
- Sugars
- 8 g
- Protein
- 30 g
- Fibre
- 9 g
- Carbohydrate
- 36 g
Applewood Smoked Chicken sausage and egg
- 4 Applewood Smoked Chicken sausage, butterflied
- 3 tbsp ( 45 mL ) red wine vinegar
- 1 tsp ( 5 mL ) Dijon mustard
- 1 tsp ( 5 mL ) honey
- ½ tsp ( 2.5 mL ) kosher salt
- 1 tbsp ( 15 mL ) unsalted butter, plus more for buns
- 4 large eggs
- Half pinch freshly ground black pepper
- 2 small heads of frisée
- ⅓ cup ( 75 mL ) cheddar, crumbled
Ruby Watchco’s cheddar cheese biscuits - Makes 12
- 2 cups ( 500 mL ) all-purpose flour
- 1 tbsp ( 15 mL ) sugar
- 2 1/2 tsp ( 12.5 mL ) baking powder
- 1 tsp ( 5 mL ) pepper
- ½ tsp ( 2.5 mL ) baking soda
- ½ tsp ( 2.5 mL ) salt
- 6 tbsp ( 90 mL ) chilled unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups ( 315 mL ) grated extra-sharp cheddar cheese
- 1 cup ( 250 mL ) cold buttermilk
- 1 egg beaten
Apple chutney - Makes approximately 2 cups
- 1 tbsp ( 15 mL ) unsalted butter
- 1 large onion, finely chopped
- 4 green apples, peeled, cored and cut into ½-inch wedges
- 2 tbsp ( 30 mL ) grated ginger
- ¼ cup ( 60 mL ) cider vinegar
- 2 tbsp ( 30 mL ) dark brown sugar
- 1 tbsp ( 15 mL ) grainy mustard
- 1 tsp ( 5 mL ) chopped thyme
- Pinch salt and pepper
Instructions
Applewood Smoked Chicken sausage and egg
-
Cook sausage in a large non-stick skillet over medium-high heat until brown and cooked, about 10 minutes. Transfer to paper towels. Reserve 3 tbsp fat; wipe skillet clean.
-
Whisk vinegar, mustard, honey, and ½ tsp. salt in a small bowl, then gradually whisk in reserved fat. Keep warm.
-
Generously butter cut sides of each bun. Toast buns, cut side down, in same skillet over medium-high heat, pressing gently to make contact with skillet, until golden brown, about 2 minutes. Transfer to a plate.
-
Wipe skillet clean. Heat 1 tbsp butter over medium-high until foaming. Crack eggs into skillet; reduce heat to medium-low. Cook, undisturbed, until whites are set but yolks are still runny, about 3 minutes; season with salt and pepper.
-
Toss frisée, cheese and vinaigrette in a medium bowl to combine. Pile salad on bottom half of buns, dividing evenly. Place the sausage on top of salad and top with an egg and a spoonful of apple chutney. Close up sandwiches and serve.
Ruby Watchco’s cheddar cheese biscuits
-
Preheat oven to 400°F (200°C). Combine first 6 ingredients in processor and blend. Add butter and cut in, using on/off turns, until fine meal forms. Transfer to large bowl. Mix in cheese. (Can be prepared 4 hours ahead. Cover and chill.)
-
Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns.
-
Pat out dough to ¾-inch thickness. Using 3-inch-diameter cookie cutter cut out biscuits.
-
Gather scraps, pat out to ¾-inch thickness and cut additional biscuits.
-
Transfer biscuits to ungreased cookie sheet. Brush with egg wash. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.
Apple chutney
-
In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes.
-
Add the apples, ginger, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened.
-
Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.