It's called Eggs in a Hole! It's another way to use more of the leftover biscuit dough that's a specialty of Carey Morey. She's the author of the new cookbook Hot Little Supers. Carey stopped by Tonia's Kitchen to talk about her recipe for this delicious breakfast dish. Carey told Tonia her kids love this one. The concept is simple, take your cutter, punch holes into the biscuit dough and bake. Then add the eggs and bake again. When you're doing brunch, this one's definitely the winning hand!
Leftover buttermilk biscuit dough from stamping out biscuits
Melted butter (amount will depend on how much dough you’re using)
Medium Eggs (one per biscuit cutout you want to fill)
Freshly ground coarse black pepper
Salt
Garnish of your choice
After making biscuits, reduce the oven temperature to 400 degrees and line a rimmed baking sheet with parchment paper.
Transfer the leftover biscuit dough to the baking sheet after all twelve biscuits have been stamped out. You now have your “nest.”
Brush the nest with melted butter and bake for 12 minutes.
Pull the biscuit nest out of the oven and crack an egg inside each biscuit cutout. If garnishing with an item such as cheese, add now.
Bake for an additional 7 minutes, or until the egg reaches your preference of doneness.
Brush with melted butter again, then sprinkle with salt and pepper and serve.
