Sheet Pan Ricotta-Chive Biscuits with Baked Eggs
Our sheet pan take on “egg-in-a-hole” is such a perfect play for a fun, and totally photogenic, weekend brunch. A slab of rich, tender, and herbaceous biscuit cradles just-right, over-easy eggs (you’ll have set whites and delightfully runny yolks after 7 minutes of baking), drizzled with hot sauce and a sprinkling of fresh parsley. The best part? While your giant egg-filled biscuit slab lends itself to being served savory, the (normal-sized) biscuits you cut out to create holes for the eggs can be served up with sweet accouterments, like jam and honey butter
, in order to achieve the ultimate sweet and savory breakfast balance. Of course, you can also just slice and serve the egg-filled biscuit portion with a side of bacon
and fresh fruit, then pop your individual biscuits in a plastic zip-top bag and freeze for your emergency biscuit stash. Also, topping this entire situation with sausage gravy
is not a bad idea either.