Pimento Cheese and Egg Biscuit

Pimento Cheese and Egg Biscuit

prep time

minutes
cook time

minute
servings
1
sandwich

Ingredients













Cooking Instructions

For pimento cheese:


1

In medium bowl, combine mayonnaise, garlic and cayenne pepper; mix well. Stir in cheddar cheese and pimientos. Cover and refrigerate at least 30 minutes or up to 3 days.


For sandwich:


1

Split and lightly toast biscuit. Spread about 2 tablespoons pimiento cheese over inside halves of biscuit. Wilt spinach in small nonstick skillet over high heat, turning with tongs. Place over bottom half of biscuit. Melt butter in same skillet. Fry egg to desired doneness (preferably over easy or sunny-side-up) and place over spinach. Top with roasted pepper; close sandwich and serve.


Ingredients













Cooking Instructions

For pimento cheese:


1

In medium bowl, combine mayonnaise, garlic and cayenne pepper; mix well. Stir in cheddar cheese and pimientos. Cover and refrigerate at least 30 minutes or up to 3 days.


For sandwich:


1

Split and lightly toast biscuit. Spread about 2 tablespoons pimiento cheese over inside halves of biscuit. Wilt spinach in small nonstick skillet over high heat, turning with tongs. Place over bottom half of biscuit. Melt butter in same skillet. Fry egg to desired doneness (preferably over easy or sunny-side-up) and place over spinach. Top with roasted pepper; close sandwich and serve.


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