Ingredients with Measurements:
- 4 slices of bacon
- 1/2 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of unsalted butter, chilled and cubed
- 1/2 cup of milk
- 4 large eggs
- 1/4 cup of heavy cream
- 1/4 cup of green onions, chopped
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- 10-inch cast-iron skillet
- Mixing bowl
- Whisk
- Pastry cutter or fork
- Biscuit cutter or round cookie cutter
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a 10-inch cast-iron skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the skillet.
3. In a mixing bowl, combine the cornmeal, flour, baking powder, and salt. Add the chilled and cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the milk and stir until the dough comes together.
5. On a floured surface, roll out the dough to 1/2-inch thickness. Use a biscuit cutter or round cookie cutter to cut out 4 biscuits.
6. In the same skillet with the bacon grease, place the biscuits on top of the bacon grease. Bake for 15-20 minutes or until the biscuits are golden brown.
7. In a mixing bowl, whisk together the eggs, heavy cream, green onions, parsley, salt, and pepper.
8. Pour the egg mixture into the skillet with the biscuits and bacon grease. Cook over medium heat until the eggs start to set.
9. Place the skillet in the preheated oven and bake for 10-15 minutes or until the eggs are fully cooked.
10. Crumble the cooked bacon on top of the egg mixture.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 490
Fat: 31g
Carbohydrates: 33g
Protein: 18g
Sodium: 810mg
Sugar: 2g
Substitutions for ingredients:
- You can use turkey bacon instead of regular bacon.
- You can use buttermilk instead of milk.
- You can use chives instead of green onions.
- You can use thyme instead of parsley.
Variations:
- You can add cooked shrimp to the egg mixture for a seafood twist.
- You can add diced tomatoes and bell peppers to the egg mixture for a vegetable twist.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the dry ingredients.
- Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Roll out the dough to 1/2-inch thickness for fluffy biscuits.
- Use a biscuit cutter or round cookie cutter to cut out the biscuits.
- Cook the egg mixture over medium heat until the eggs start to set before placing the skillet in the oven.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
Serve the Biscuit-Topped Hangtown Fry in the cast-iron skillet for a rustic presentation.
Garnishes:
Garnish with additional chopped parsley or green onions.
Pairings:
Pair with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
- Roasted potatoes
- Fresh fruit salad
- Mixed greens salad
Troubleshooting advice:
- If the biscuits are not golden brown after 15-20 minutes, bake for an additional 5-10 minutes.
- If the eggs are not fully cooked after 10-15 minutes in the oven, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the eggs to an internal temperature of 160°F to prevent foodborne illness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Hangtown Fry is a dish that originated during the California Gold Rush in the mid-1800s. Legend has it that a gold miner struck it rich and ordered the most expensive meal he could think of, which was a dish with oysters and eggs. The dish became known as Hangtown Fry because the miner was so rich he could afford to hang anyone who dared to steal his gold.
Flavor profiles:
This dish is savory and hearty with a crispy biscuit topping, salty bacon, and fluffy eggs.
Serving suggestions:
Serve the Biscuit-Topped Hangtown Fry for breakfast or brunch.
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