SUNSHINE BISCUIT SANDWICH
Yield Portion Size
| 2-1/4 cups |
Shallots, peeled, minced
|
| 3/4 cup |
Olive oil
|
| 2 tbsp |
White wine vinegar
|
| 1/2 tsp |
Grated lemon zest
|
| 3/4 tsp |
Grated orange peel
|
| 1-1/2 tbsp |
Lemon juice, fresh
|
| 2-1/4 tbsp |
Orange juice, fresh
|
| 3/4 tsp |
Kosher salt
|
| 1/2 tsp |
Ground black pepper
|
| 48 slices |
Bacon
|
| 1 cup |
Pure maple syrup
|
| 3 quarts |
Baby spinach leaves
|
| 1-1/2 cups |
Citrus vinaigrette
|
| 24 ea | |
| 24 |
Eggs, sunny side up*
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 118 mg | 12% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 204 mg | 68% |
| Total Fat | 32 g | 49% |
| Iron | 3 mg | 18% |
| Potassium | 306 mg | 0% |
| Calories | 544 kcal | 27% |
| Sodium | 1355 mg | 56% |
| Protein | 17 g | 34% |
| Polyunsaturated Fat | 2 g | 11% |
| Saturated Fat | 11 g | 54% |
| Sugars | 13 g | 1% |
| Vitamin C | 6 mg | 10% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
For Citrus Vinaigrette: Combine shallots, olive oil, honey, vinegar, lemon zest, orange zest, lemon juice, orange juice, salt and pepper in a medium work bowl. Mix together with immersion blender until smooth.
-
Step 2
To Make One Portion: Place bacon on parchment-lined sheet pan. Bake 7 minutes at 350°F. Remove from oven and brush with maple syrup. Place back into oven and bake an additional 5-7 minutes, or until done.
-
Step 3
Toss 1/2 cup spinach together with 1 tablespoon citrus vinaigrette. Place on bottom half of biscuit.
-
Step 4
Top with two slices glazed bacon.
-
Step 5
Place one sunny side up egg on top of the bacon.
-
Step 6
Top sandwich with other biscuit half.
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