As a wedding present, Papa Bear and I were given two “eggs with legs” from an anonymous donor. They were, literally, two wooden eggs with floppy, jointed, wooden legs…a shelf decoration of sorts. I thought they were ridiculous until mommyhood shifted my sense of humor (and my style) We re-gifted them at a white elephant party, and they’ve been circulating throughout our friends’ homes for seven years. Now, we’ve decided that they’re awesome and we want them back. I guess we’ll just have to wait while they make the rounds.
The eggs (with legs), though, are referred to almost weekly around here. Well, more than that, I guess. Almost every time I make eggs, Papa Bear quizzes, “Eggs with legs?!”* So, I’ve named this recipe for him. But it’s true about them having legs. These eggs will carry you through the morning, for sure. It’s the recipe my daughters-in-law are going to call up and ask me for, I just know it. The kids make sure we polish off the entire pan before lunch.
*We also call it a Texas Quiche…just in case the “with legs” freaks out your husband (Marcus Martin). 
Now, bacon is not essential to this recipe. I’ve made it without bacon. I’ve made it with bell peppers and onions and mushrooms. I’d like to make it with spinach and tomatoes, but I don’t like whine with my coffee. But, really, if you have bacon (if you’re not opposed to eating bacon), this is the recipe to include it in. You know, instead of eating a whole piece (or five) with your breakfast. Not that I’ve ever done that.
Ahem.
Preheat your oven to 400 degrees, and fry up four or five pieces of bacon. Then, resist the urge to eat them while they cool.
While the bacon is cooling, whisk a dozen eggs with a big splash of cream or milk. I also throw in a heaping teaspoon of minced garlic and lightly season with salt and pepper.
Drain some of the bacon fat, but leave the rest and keep the pan piping hot. Crumble the bacon into the egg mixture and then pour it all into the hot pan. Reduce the heat to low, and proceed to the next step…the biscuit topping!
While your eggs (well, not your eggs) are cooking gently on the stove, combine:
2 cups of flour
1 tablespoon of baking powder
1 teaspoon of salt
and
1 tablespoon of sugar
With the back side of a fork, mix in:
4 tablespoons of shortening
Mix until crumbly, then stir in:
a 3/4 cup of milk
Mix quickly, just until the ingredients are combined.
Roll out the dough to a 1/2 inch or so.
Spread a half-cup to a cup of grated cheese (your favorite kind, we like sharp cheddar) over the eggs.
Then, break up the biscuit dough and lay it on top of the eggs.
Transfer the pan to the oven, and finish it there for 10 minutes. Be very careful taking the pan from the oven…and please try to remember that the handle will be hot for awhile.
The result: fluffy eggs, gooey-melty cheese and a flaky biscuit topping…
…that your entire family will love! Mine does.
From cold bacon to hot breakfast, you’re only going to wait about twenty minutes (and ten of that is just spent waiting, cleaning the cooking mess and setting the table).
As always, if you try this, be sure to tell me what you think!
