Fried Egg Sandwich on Sweet Corn Biscuit

Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeLatin

Chef Katie Sutton
Food and Drink Resources
Centennial, Colo.

Operators are menuing modern takes on that old-fashioned favorite—the biscuit—and breakfast seems to be a hotbed of creativity. Here, chef Sutton enhances biscuits’ flaky texture by adding coarse cornmeal to the dough. The biscuits act as covers for a breakfast sandwich filled with spicy smoked sausage and chili mustard.


Sweet corn biscuits
3 cups all-purpose flour
1 cup coarse ground cornmeal
2 tbsp. baking powder
1 tsp. baking soda
1/2 cup sugar
2 tbsp. brown sugar
1/2 tsp. salt
1/2 lb. cold butter
3/4 cup buttermilk
3/4 cup heavy cream

Hatch chili honey mustard
3 Hatch chilies, roasted, skin and seeds removed
1 1/2 cups sweet-hot honey mustard

36 slices smoked sausage with jalapenos and cheese
12 eggs
2 tbsp. butter
Kosher salt
Freshly ground black pepper
12 slices cheddar cheese
24 tbsp. Hatch chili honey mustard


  1. Prepare biscuits: Preheat oven to 350 F. In large bowl, combine dry ingredients. Cut in butter until pea-sized. Add buttermilk and cream; stir to make a wet dough. Knead several times to mix ingredients.
  2. Pat dough into a 1 1/2-inch thick round. With large biscuit cutter, cut into 12 biscuits. Place biscuits onto greased parchment on baking sheet. Bake 20 minutes or until lightly golden brown. Cool slightly.
  3. Meanwhile, prepare Hatch chili mustard: Dice chilies into 1/4-inch pieces. In small bowl, combine chilies with mustard; set aside.
  4. Prepare filling: Slice sausage and saute in hot skillet 1 minute. Flip sausage pieces and saute 30 seconds longer.
  5. Fry eggs in butter, sunny side up. Season with salt and pepper to taste.
  6. To assemble, split biscuits in half; place cheese on bottom halves. Top with 3 sausage slices and an egg. Spread top halves of biscuits with 2 tablespoons hatch chili mustard; place on top to enclose sandwiches.

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