Time: 35 min.
Complexity: easily
Servings: 8

The perfect dish for a Sunday brunch, perfect for impressing and feeding your loved ones deliciously. Store-bought biscuit dough is stacked and baked with ham and egg in the center. Don't forget to bake circles cut out of the dough, too. They can be dipped in the runny yolk.

Ingredients:

• 2 tubes of chilled biscuit dough (450g each)
• 1 tbsp. heavy cream
• 0.5 cups grated cheddar
• 2 tbsp chopped fresh chives
• 8 round slices Black Forest ham (approximately 100 g)
• 8 large eggs
• 1 teaspoon paprika
• Special equipment: round cookie cutter with a diameter of 5 cm.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, shortcrust pastry, dry-cured ham, paprika, green onions, cheddar cheese, cream

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Preparation:

Step 1
• Preheat oven to 350°F (190°C). Spray a baking sheet with cooking spray.
Step 2
• Separate the buns and arrange them on the prepared baking sheet. Brush 8 buns with heavy cream. Sprinkle each bun with cheddar, then chives. Place each cream-covered bun on top of an ungreased bun to form 8 stacks. Space the stacks evenly on the baking sheet. Cut out the center of each stack with a 2-inch round cookie cutter. Place the cut-outs side by side on the baking sheet.
Step 3
• Push a slice of ham into each hole to create a bowl deep enough for an egg. Crack one egg into each ham bowl and sprinkle with paprika.
Step 4
• Bake until golden brown and the egg whites are set but the yolks are still runny, about 20 minutes. Serve with cut-out buns for dipping.

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