Chef Beau Recipe: Ham & Jam Slider
Breakfast at Province Springs means starting the day on a high note. That’s because our restaurants serve innovative, seasonal dishes created by renowned chef and Food Network star, Beau MacMillan.
Instead of reaching for cereal in the morning, choose from breakfast items like Beau’s signature Ham & Jam Slider. Check out the recipe below and try it out for yourself. It’s delicious, and the red pepper jelly gives it just a little kick.
Yield: 6 biscuits
Total time: 30 minutes
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons unsalted butter
¾ cup milk
First, chill the butter in the freezer for about twenty minutes. Once the butter is chilled, preheat the oven to 425°F. Combine the flour, baking powder, sugar, and salt and mix thoroughly. Using a box grater, shred the chilled butter into the flour mixture. Combine until the mixture is coarse and crumbly. Add mix and stir until just combined.
Transfer the dough to a well-floured counter and gently work the dough until it is cohesive—be careful not to knead too much, or the biscuits won’t be light and tender. If the dough feels very sticky, add a little flour. Use your hands to gently flatten the dough to about an inch thick. Use a 3-inch biscuit cutter (or a floured round drinking glass works in a pinch) to cut straight down into the dough. Line a cookie sheet with parchment paper, then arrange the biscuits on top, leaving at least half an inch of space between each biscuit. Bake for 12 minutes, or until the tops are golden.
Ham & Jam Sliders
Yield: 2 sandwiches
Total time: Up to 1 hour
One small boneless ham (about 2 pounds)
2 slices white sharp cheddar
2 tablespoons red pepper jelly
Preheat the oven to 325°F. Place the ham in a roasting pan and cover it loosely with aluminum foil. Bake for 12–15 minutes per pound. Once the internal temperature reaches 140°F or above, remove from the oven. Slice thinly into 2-ounce portions for your sandwich.
Fry two eggs in olive oil, then top with cheddar slices until the cheese begins to melt. Split two biscuits in half, then put ham and cheesy eggs on the bottom halves of the biscuits. Put 1 tablespoon of red pepper jelly on the top half of the biscuit, then top the sandwich. Serve immediately.
You’ll have extra ham—this will be great for dinner, or for more sandwiches throughout the week.