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.

Prep Time:
20 min
Cook Time:
45 min


Nutrition Facts

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
  • 1/2 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
  • 1/3 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
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 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
  • 1/4 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


Applewood Smoked Chicken sausage and egg

  1. 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.
  2. Whisk vinegar, mustard, honey, and 1/2 tsp. salt in a small bowl, then gradually whisk in reserved fat. Keep warm.
  3. 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.
  4. 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.
  5. 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

  1. 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.)
  2. Mix enough buttermilk into flour mixture to bind dough. Turn out onto floured surface and knead gently until combined, about 10 turns.
  3. Pat out dough to 3/4-inch thickness. Using 3-inch-diameter cookie cutter cut out biscuits.
  4. Gather scraps, pat out to 3/4-inch thickness and cut additional biscuits.
  5. 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

  1. In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until caramelized, about 8 minutes.
  2. Add the apples, ginger, vinegar, brown sugar, mustard and thyme. Stir well to combine. Cook for about 3 minutes, until the apples have softened.
  3. Season with salt and pepper. Cool and refrigerate in a sealed container for up to 1 week.