Open Face St. Paddy's Biscuits
(Courtesy of Betty Crocker Foods)
Ingredients:
1 package (12 oz) frozen spinach souffle, thawed
2 3/4 cups Original Bisquick® mix
3/4 cup shredded Parmesan cheese (3 oz)
1/4 tspn ground mustard
8 eggs
2 Tbspn butter or margarine, softened
1 1.2 tspn spicy brown mustard
1/4 lb thinly sliced cooked ham (from the deli)
Directions:
Heat oven to 425
In a medium bowl, mix spinach souffle, Bisquick mix, cheese and ground mustard with a fork or just until dry ingredients are moistened
On slightly floured work surface, knead dough 8 to 10 times
Pat dough to 3/4 inch thickness
Cut with a 3 inch round cutter
On un-greased cookie sheet, place rounds 1 inch apart
Bake 13 to 16 minutes or until golden brown
Meanwhile, in a 12-inch nonstick skillet, melt 1 Tbspn butter over medium-high heat
Break egg into custard cup
Carefully slide into skillet
Repeat with 3 more eggs
Immediately reduce heat to medium-low
Cook 4 minutes, spooning butter over eggs until film forms over top and whites and yolks are firm but not runny
If desired, season to taste with salt and pepper
Repeat with remaining 1 Tbspn butter and 4 eggs
In a small bowl, mix softened butter and brown mustard
Split 4 biscuits
Spread cut sides with butter mixture (reserving remaining 4 biscuits for later use)
Top each biscuit half with ham and 1 fried egg
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