Breakfast-Eggs

CHEDDAR BISCUITS WITH FRIED EGGS, HAM, AND BROWN BUTTER

Can be prepared in 45 minutes or less.

For the biscuits

• 1/4 cup all-purpose flour
• 1/2 teaspoon double-acting baking powder
• 1 tablespoon cold unsalted butter,
  cut into bits
  
• 2/3 cup grated sharp Cheddar
• 2 tablespoons milk

Ham and Eggs

• 1 tablespoon unsalted butter
• 2 large eggs
• 2 slices of imported ham
• sliced scallion for garnish

Make the biscuits:
Into a bowl sift together the flour, the baking
powder, and a pinch of salt, add the butter, and
blend the mixture until it resembles coarse meal.
Stir in the Cheddar and add the milk, stirring,
to form a soft sticky dough. On a floured surface
pat the dough out into a 6-inch square and cut
out 4 rounds with a 2 3/4-inch round cutter
dipped in flour. Put 2 of the rounds on top of
the remaining 2 rounds, press them together
gently, and bake the biscuits on a buttered
baking sheet in the middle of a preheated 425°F.
oven for 15 minutes, or until they are pale
golden.(Makes 2 large biscuits.)

Making ham and eggs:
While the biscuits are baking, in a large skillet
heat the butter over moderate heat, swirling the
skillet, until it just begins to turn golden
brown, slide the eggs carefully into the skillet,
and cook them, basting them with the butter,
until the yolks are just set and the whites are
slightly crisp around the edges. Halve the
biscuits horizontally, arrange a ham slice,
folding it, on each lower half, and top it with
an egg. Drizzle the butter over the eggs,
sprinkle the eggs with the scallion, and top
them with the upper biscuit halves. Serve the
sandwiches hot.

Serves 2.

HASHED BROWN POTATO CAKES WITH FRIED EGGS

Can be prepared in 45 minute or less.

• 2 boiling potatoes (about 1 pound)
• 1/4 cup minced cooked ham
• 2 tablespoons vegetable oil
• 1/4 cup minced onion
• 1/3 cup minced green bell pepper
• 1 tablespoon drained minced
  bottled pimiento
  
• 2 large eggs

In a saucepan of boiling salted water cook the
potatoes, peeled, for 10 minutes, drain them,
and let them cool until they can be handled.
Grate the potatoes coarse into a bowl. While
the potatoes are cooking, in a large skillet
sauté the ham in 1 tablespoon of the oil over
the moderately high heat, stirring, until it
is browned lightly and transfer it with a
slotted spoon to paper towels to drain. To the
skillet add the onion, the bell pepper, the
pimiento, and salt and pepper to taste, cook
the mixture over moderate heat, stirring,
until the vegetables are softened, and add it
to the potatoes with the ham. Season the
mixture with salt and pepper and combine it
well. To the skillet add the remaining 1
tablespoon oil and heat it over moderately
high heat until it is hot but not smoking.
Form the potato mixture into 2 cakes, fry the
cakes in the oil for 4 minutes on each side,
and make an indentation in each cake. Break 1
of the eggs into each indentation, season the
eggs with salt and pepper, and cook them
covered, for 6 minutes, or until they are
cooked through and the potato cakes are crisp
and golden.

Serves 2.