1cupBisquickreduced fat (called "heart smart"- avail in the baking aisle of most grocery stores)
⅓cupbuttermilklow fat
¼cupcheddar cheeseshredded (more or less to taste)
1tablespoonbutter
pinchof garlic powder
pinchof salt
¼teaspoondried parsley
For the Sandwiches
2eggs
splash of white wine vinegarfor poaching eggs
4strips of baconcooked
½ tomatosliced
½avocadosliced
½cupfresh spinachwashed and stems removed
salt and pepper to taste
splash of hot sauceoptional
Instructions
For the Cheddar Bay Biscuits
Preheat oven to 450 F, line a baking sheet with parchment paper (or aluminum foil)
In a small mixing bowl, combine Bisquick, milk and cheese, use hands to mix thoroughly.
Divide dough in half and form into two balls. Place on prepared baking sheet. Bake until tops turn golden brown (approx 7-9 min.) Remove from oven and let cool to touch.
In a small microwave safe bowl or mug, microwave butter, garlic and salt until butter becomes liquid (approx. 10 sec.). Brush the tops of the biscuits with butter mixture. Sprinkle with parsley.
For the Sandwiches
While the biscuits are cooking, poach the eggs. In a deep pan, bring 4-5 inches of water to a simmer, until there are steadily breaking bubbles on the bottom of the pan then add a splash of white wine vinegar. Break eggs, one at a time, into a cup or small ramekin. Place the bowl/cup close to the surface of the water and gently pour into the water. You may need to use a spoon to "push" the egg whites closer to the yolk to keep them together. Repeat with second egg. Turn off heat and cover pan. When egg whites are fully cooked and yolk is still runny ( approx. 4 min.) remove eggs from water with a slotted spoon. Set aside. Eggs can be reheated just before serving by slipping back into hot water again for just a moment.
When biscuits are done . Slice in half and layer the bottom slice of biscuit with spinach, avocado, bacon, and tomato. (salt and pepper to taste) Top with warm poached egg and biscuit top. Add a splash of hot sauce if desired.