I just lived through the rainiest May on record for Dallas, TX, and I gotta say, I’m so glad it’s over! Don’t get me wrong, I love the rain. I love reading and sipping coffee to the sounds of rain and the blue light that comes from cloud coverage, but I live in Texas, not Seattle. And I’m glad I don’t because when it rains and rains and rains, the unfortunate side effect of me just wanting to bake and eat everything happens. And when my roommate leaves me alone in the apartment, I have no accountability and limited self control when it comes to sweets and baked goods!
With that being said, I’ve been on a random beet kick lately, from salads, sandwiches and now biscuits. There’s a great blog (and cook book) from Spoon Fork Bacon, and the creative geniuses there created a beet biscuit that has comte cheese in it. Comte cheese is a French cheese that when baked tastes similar to baked parmesan cheese, nutty and buttery almost but still pungently cheesy. It is delicious and earthy without being heavy, overindulgent or greasy. I’m from the south and biscuits are a staple down there so I grew up on ’em and know a good one when I taste one.
*opt for organic produce and ingredients when you can.
What You’ll Need
Cheesy Beet Biscuit recipe can be found here. (*I used a 2 3/4″ biscuit cutter instead of the 2 1/2″ one they originally used)
1 bag baby spinach
1 garlic clove, smashed
1 large or 2 small egg whites
Chive and green onion cream cheese spread
1 teaspoon fresh rosemary, roughly chopped (optional, I happened to have fresh herbs on hand)
Heat a non-stick skillet to medium heat. Melt a tiny bit of butter into the skillet and toss in your spinach. Hit it with some salt and pepper and your crushed garlic clove. Place the lid on top to help the wilting go quickly, stirring occasionally. It should be around 5 minutes. Remove spinach from skillet and set aside.
Once the biscuits have cooled a bit it’s time to assemble your tiny sandwich. Slice the biscuit in half and spread the bottom half with the cream cheese and rosemary. Place enough spinach to cover the bottom of the biscuit, I piled mine up a bit because I love spinach.
Salt and pepper your egg white(s) in a small ramekin-do not beat them. Melt a tiny pat of butter in your skillet. In a small greased ring mold placed in the middle of your now heated skillet pour your egg white. Cook until lightly browned and then flip, about 2-3 minutes total. Immediately remove from the pan and place on top of the spinach. Top the whole thing off with the top half of the biscuit. There you have it. A delicious handheld breakfast-you can eat it immediately (which I recommend) or wrap it in wax paper to take on the go.
Serve with other breakfast accoutrements. I ate mine with a side of fat free Greek yogurt (Trader Joe’s organic), local honey drizzle and Bubba’s Blend House Granola and a bowl of fresh seasonal fruit-which right now is pretty much all fruit! Thank you summertime! It was perfectly filling but not heavy and no guilt! Serve up with some mimosas and black coffee, invite over your friends and you’re set for a great day! It’s a labor of love but it’s worth it! Enjoy!