my lavender blues

February 22, 2016

Soft Boiled Egg in a Cheddar Biscuit

Egg in a Biscuit

Egg in a Biscuit

I have a good 10000 crumbs currently driving me crazy in my bed sheets right now. Like I really need another reminder on why my pants dance has upgraded to Michael Jackson’s, “Thriller” video. 

So shake the sheets out you say? I did. But popcorn crumbs are like stage 5 clingers. The dingleberries of the snack group, they just won’t leave a brotha alone. #reallife #struggles #maybeishouldjusteatthem? #probably #alittlestale #butwhiteagedcheddanevagetsold #oopsthatdefwasntpopcorn #acookie? #nope #nottoosurebutitwastasty 

……..anyways #anyways

Egg in a Biscuit

Egg in a Biscuit

Egg in a Biscuit



Egg in a Biscuit

Soft boiled eggs covered by a delicious ball of gluten have been blowing up my IG food feed left & right and so I obviously needed to hop on the band wagon and test the waters out first hand with this baked beauty.

Soft boiled egg in a cheddar cheese biscuit. AKA Egg in a Biscuit AKA a pleasant surprise.

Not only do they look impressive, the taste & texture is even better. Can you say Easter brunch??!! Or any brunch!? Or breakfast? Or lunch? Or dinner? I know I can.

Egg in a Biscuit

Egg in a Biscuit

Egg in a Biscuit


Recipe Notes:

Your goal here is to create a perfectly cooked biscuit while maintaining the soft boiled egg texture that is in the middle. Which means there is a little bit of method behind this madness. 

Pay close to attention to the boiling time. You’ll want to take your eggs out after 4 1/2 minutes. This boils the egg long enough so that it is peel-able (not a word) but short enough that the yolk remains almost uncooked. After you carefully drain your eggs from the boiling water (or I suggest lifting them out with a slotted spoon in order to avoid a splattered egg) immediately place them into a cold water bath with ice. This will not only prevent the yolk from continuing to cook but will also help it maintain it’s soft texture when being baked in the oven. So don’t skip this step unless you want a hardboiled egg in the center of your biscuit (which isn’t BAD just not as pretty or texturally pleasing). 

SIDENOTE:  I 100 percent needed a xanax while trying to peel the egg. I’m literally the worlds worst egg peeler (is that even a thing?) and usually just give in to the fact that my boiled egg will be on the crunchier side, so peeling a soft boiled egg was no easy task for these elephant hands. 

But other than peeling le egg? Pretty easy aside from one slippery sucker who got away (note the picture).

After the eggs are peeled (also a good tip to boil 1-2 more than what you plan on using) continue to keep them cold in the ice bath. 

The biscuit recipe is super simple and incredibly tasty. My recipe only calls for the addition of cheddar cheese however feel free to add on any fresh herbs (or chives). 

You want to serve these biscuits fresh out of the oven! So they can be assembled ahead of time the morning of (or you can make dough the night before, cover tightly with plastic wrap and place in the fridge, just bring to room temperature before it hits the oven). 

I definitely recommend serving this with some hot sauce or some saucy sauce that is super saucy. But, I am also  condiments person so……. there’s that. You could also really wow someone and serve this with a side of sausage + gravy. In which case I want to be your friend, starting immediately. 

Egg in a Biscuit

Egg in a Biscuit

5.0 from 4 reviews
Egg in a Cheddar Biscuit
Prep time: 
Cook time: 
Total time: 
  • 6 eggs
  • 2 cups all purpose flour
  • 2 tsp granulated sugar
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¼ cup heavy cream
  • ¼ cup milk (whole or 2%)
  • 1 cup shredded sharp cheddar cheese
  1. First bring a large pot of water to a boil. Very carefully, with a slotted spoon, lower the eggs one by one into the boiling water as to not crack the shell. Let eggs boil for 4 - 4½ minutes and remove again one by one with a slotted spoon into a bowl of ice water. Once eggs are cool enough to handle, peel the shell and add eggs back into ice bath (you may need to refill with cold water & more ice). Set aside peeled eggs until ready to use.
  2. Preheat your oven to 450 degrees. In a large bowl add your flour, sugar, baking powder, baking soda, salt & cheese. Mix together. Add your heavy cream and milk. Fold until ingredients come together (this will be a little chunky in texture).
  3. Next lay some parchment paper down on a large baking sheet. Using a spoon scoop about ¼ cup of dough onto paper. Using your thumb make an indentation large enough that will hold an egg. You're basically creating a nest here. Place your soft boiled egg carefully into nest on it's side (refer to pictures) and then take another scoop of dough (about ⅓ cup) into your hands and flatten it like a pancake (will be about 2-3" in diameter). You may need more or less dough here just depending on how nested your egg is to begin with.
  4. Take your now disc shaped dough and place on top of egg (like a blanket.) Carefully pinch the top and bottom dough layer together, sealing the egg inside the dough. Refer to pictures.
  5. Continue to do this until all of your dough is used up. I had some dough left over and was able to make a regular biscuit. Place egg biscuit in oven for about 13-15 minutes. You may check to see if biscuit is done by barely piercing it with a knife (do not want to pierce through to the egg) and if the knife is mostly clean when removed the biscuits are ready (it may be crumby, just not smeared with dough).
  6. Remove immediately and serve warm!

Egg in a Biscuit

  1. Jenn

    February 22nd, 2016 at 9:32 pm

    found your photo on crate & barrels instagram and am so glad. your photos are great. this looks awesome.

  2. Julia

    February 23rd, 2016 at 11:56 pm

    Thanks Jenn! So glad you like the pictures!!! Hope i can keep you entertained (and full!)

  3. Lynnette

    February 24th, 2016 at 3:05 am

    I have never even thought of combining biscuits and eggs!! This looks so delicious and amazing. So great that it is still runny on the inside of the biscuit.

  4. Julia

    February 27th, 2016 at 10:28 pm

    Me neither but for some reason it’s been all over my instagram!? The first try it was as dry as a premium cracker but thankfully second time is “usually” a charm =D Thanks!!
    xx Julia

  5. Liz

    February 25th, 2016 at 1:01 pm

    YUM! Who would have thought to actually try this.? I may skip it however your pictures are pretty (looks a little advanced)

  6. Julia

    February 27th, 2016 at 10:29 pm

    Liz you should try it!! Even if the yolk doesn’t turn out perfectly, just add some hot sauce (the best food bandaid ever invented) and you get the texture that you want 😉
    Thanks for reading!!
    xx Julia

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