"Indulgent" Truffle Biscuit Breakfast Sandwich Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 Sandwiches
Ingredients
  • 2 black truffles (2 ounces)
  • 3 teaspoons black truffle oil, divided
  • 8 tablespoons unsalted butter, room temperature
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup heavy whipping cream, plus more, as needed
  • 1 egg yolk
  • 1 teaspoon truffle oil
  • 1 tablespoon unsalted butter
  • 8 slices sliced prosciutto
  • 4 eggs
  • ¼ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream
  • ⅓ cup finely shredded smoked Gouda, loosely packed
  • 2 tablespoons finely chopped chives
Directions
  1. Make the truffle butter: In a small bowl, combine the truffle, truffle oil, butter, and salt.
  2. Cover the butter and chill until ready to use.
  3. Make the biscuits: Preheat the oven to 425 F.
  4. In a mixing bowl, whisk together the flour, baking powder, and salt.
  5. Using your fingers, combine the chilled truffle butter with dry ingredients until the butter isn't larger than pea-sized bits.
  6. Add the cream in increments until a shaggy dough forms. As needed, add more cream in 1-tablespoon increments until the dough is hydrated enough to form a cohesive mass. The amount you use will vary, and the dough will also come together more as you work with it.
  7. Pat the dough into a square. Divide the square into fourths, stack the fourths on top of one another, and roll the stack into a 1 ½- to 2-inch square.
  8. Whisk the egg yolk with the truffle oil and 1 teaspoon water.
  9. Divide the dough into four squares and brush each square with the egg-oil mixture.
  10. Bake for approximately 20 minutes, or until the tops are golden brown. Set aside while you prepare the fillings.
  11. Prepare the pancetta: In a skillet, melt the butter.
  12. Fry the pancetta in batches for about 5 minutes per side. Set aside.
  13. Make the eggs: In a cold saucepan, add the eggs and bring the temperature to medium-high heat, stirring to combine.
  14. While stirring, add the salt and butter and allow the butter to melt as the pan heats up.
  15. Stir constantly, removing the pan from the heat approximately every 30 seconds.
  16. As the curds come together, add the cream and shredded cheese. Remove from the heat and keep stirring.
  17. Finish the eggs by adding in the chopped chives.
  18. Assemble your eggs, pancetta and biscuit into a sandwich, and serve warm.