Homemade buttermilk breakfast biscuits take the humble a.m. sandwich to the next level with flaky layers to sop up a wonderfully runny egg yolk. Make one with sautéed garlicky greens.
Makes 1 sandwich
1 teaspoon olive oil plus more for frying egg
1 small garlic clove, peeled and minced
1 handful kale or other hearty greens
1 buttermilk biscuit
Heat the olive oil in a small skillet. Sauté the garlic for 1 minute before adding the kale and continue cooking until just wilted. Remove the kale from the skillet and wipe it out with a paper towel. Add oil as needed before frying the egg.
Slice the biscuit in half. Place the kale and egg on the bottom and top with the other biscuit half to make a sandwich. Serve immediately.
Adapted from Flour by Joanne Chang