SUNSHINE BISCUIT SANDWICH
SUNSHINE BISCUIT SANDWICH

SUNSHINE BISCUIT SANDWICH

Yield
24 portions
Portion Size
24 portions
Ingredients: Measure:
Shallots, peeled, minced
2-1/4 cups
Olive oil
3/4 cup
White wine vinegar
2 tbsp
Grated lemon peel
1/2 tsp
Grated orange peel
3/4 tsp
Lemon juice, fresh
1-1/2 tbsp
Orange juice, fresh
2-1/4 tbsp
Kosher salt
3/4 tsp
Ground black pepper
1/2 tsp
Bacon
48 slices
Pure maple syrup
1 cup
Baby spinach leaves
3 quarts
Citrus vinaigrette
1-1/2 cups
24 ea
Eggs, sunny side up*
24

Directions

  1. For Citrus Vinaigrette: Combine shallots, olive oil, honey, vinegar, lemon zest, orange zest, lemon juice, orange juice, salt and pepper in a medium work bowl. Mix together with immersion blender until smooth.

  2. To Make One Portion: Place bacon on parchment-lined sheet pan. Bake 7 minutes at 350°F. Remove from oven and brush with maple syrup. Place back into oven and bake an additional 5-7 minutes, or until done.

  3. Toss 1/2 cup spinach together with 1 tablespoon citrus vinaigrette. Place on bottom half of biscuit.

  4. Top with two slices glazed bacon.

  5. Place one sunny side up egg on top of the bacon.

  6. Top sandwich with other biscuit half.

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