A delicious recipe! Fresh made buttermilk biscuits, lamb breakfast sausage infused with flavors of sage and fennel, topped with a savory goat cheese egg scramble.
4 buttermilk biscuits, recipe follows
4 sage & fennel lamb sausage patties, recipe follows
0.25 cup goat cheese scrambled eggs, recipe follows
1215 spinach leaves
Buttermilk Biscuits
1.50 all-purpose flour
1 tbsp plus 1 1/2 teaspoons baking powder
0.50 tsp fine sea salt
0.33 cup to 1/2 cup buttermilk
2 tbsp melted butter
Sage & Fennel Lamb Sausage
1 lb ground lamb
1 tbsp fennel seeds, toasted and cracked in a mortar and pestle
0.50 yellow onion, peeled and grated
1 egg
1 tsp sea salt
Pepper to taste
1 tbsp fresh sage, rough chopped
0.25 tsp freshly grated nutmeg
Grapeseed oil as needed
Goat Cheese Scrambled Eggs
6 eggs
Salt and pepper to taste
0.25 cup whole milk
2 tbsp butter
0.25 cup goat cheese, crumbled
Buttermilk Biscuits
1Preheat the oven to 400°F.
2Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine dry ingredients. Add the butter and pulse the mixture until it is crumbly and the butter is in small pieces throughout the flour. Add 1/3 cup buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.
3Roll out the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles. Place on parchment-lined sheet tray and bake until golden brown, 20 to 25 minutes.
4As soon as the biscuits come out of the oven, brush the tops with melted butter and serve warm.
Sage & Fennel Lamb Sausage
5Heat a griddle over medium heat.
6To make the sausage patties, mix together the lamb, cracked fennel seeds, onion, egg, salt, pepper, sage and nutmeg. Form the mixture into twelve patties, about 1/4 inch thick.
7Brush the griddle with grapeseed oil to lightly coat. Cook the sausage patties until golden brown and crisp on the first side, 4 to 5 minutes. Flip and repeat, adding more oil to the griddle if needed. Continue to cook until the second side is browned and the sausage is cooked through to an internal temperature of 160°F.
Goat Cheese Scrambled Eggs
8Preheat the oven to 350°F.
9Whisk together the eggs, salt and pepper, and milk.
10Heat a nonstick sauté pan over medium heat and add the butter. When the butter is bubbly, add the egg mixture and scramble with a spatula until there is no liquid left.
11Sprinkle the cheese on top, and put the pan in the oven for 5 minutes. Serve immediately
To Assemble
12To assemble the breakfast sandwiches, split the baked biscuits in half horizontally using a serrated knife.
13Place one cooked sausage patty on the bottom and top with 3 to 5 spinach leaves. Spoon 1/4 cup of the goat cheese scrambled eggs on top, and place the other biscuit half on top.
Recipe and photographs courtesy of the American Lamb Board.
Ingredients
4 buttermilk biscuits, recipe follows
4 sage & fennel lamb sausage patties, recipe follows
0.25 cup goat cheese scrambled eggs, recipe follows
1215 spinach leaves
Buttermilk Biscuits
1.50 all-purpose flour
1 tbsp plus 1 1/2 teaspoons baking powder
0.50 tsp fine sea salt
0.33 cup to 1/2 cup buttermilk
2 tbsp melted butter
Sage & Fennel Lamb Sausage
1 lb ground lamb
1 tbsp fennel seeds, toasted and cracked in a mortar and pestle
0.50 yellow onion, peeled and grated
1 egg
1 tsp sea salt
Pepper to taste
1 tbsp fresh sage, rough chopped
0.25 tsp freshly grated nutmeg
Grapeseed oil as needed
Goat Cheese Scrambled Eggs
6 eggs
Salt and pepper to taste
0.25 cup whole milk
2 tbsp butter
0.25 cup goat cheese, crumbled
Directions
Buttermilk Biscuits
1Preheat the oven to 400°F.
2Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine dry ingredients. Add the butter and pulse the mixture until it is crumbly and the butter is in small pieces throughout the flour. Add 1/3 cup buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.
3Roll out the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles. Place on parchment-lined sheet tray and bake until golden brown, 20 to 25 minutes.
4As soon as the biscuits come out of the oven, brush the tops with melted butter and serve warm.
Sage & Fennel Lamb Sausage
5Heat a griddle over medium heat.
6To make the sausage patties, mix together the lamb, cracked fennel seeds, onion, egg, salt, pepper, sage and nutmeg. Form the mixture into twelve patties, about 1/4 inch thick.
7Brush the griddle with grapeseed oil to lightly coat. Cook the sausage patties until golden brown and crisp on the first side, 4 to 5 minutes. Flip and repeat, adding more oil to the griddle if needed. Continue to cook until the second side is browned and the sausage is cooked through to an internal temperature of 160°F.
Goat Cheese Scrambled Eggs
8Preheat the oven to 350°F.
9Whisk together the eggs, salt and pepper, and milk.
10Heat a nonstick sauté pan over medium heat and add the butter. When the butter is bubbly, add the egg mixture and scramble with a spatula until there is no liquid left.
11Sprinkle the cheese on top, and put the pan in the oven for 5 minutes. Serve immediately
To Assemble
12To assemble the breakfast sandwiches, split the baked biscuits in half horizontally using a serrated knife.
13Place one cooked sausage patty on the bottom and top with 3 to 5 spinach leaves. Spoon 1/4 cup of the goat cheese scrambled eggs on top, and place the other biscuit half on top.
Lamb Sausage Breakfast Sandwiches
Two Purple Figs
The Curious Plate