Ingredients
1
package (12 oz) frozen spinach soufflé, thawed
2
3/4 cups Original Bisquick™ mix
3/4 cup shredded Parmesan cheese (3 oz)
1/4 teaspoon ground mustard
2
tablespoons butter or margarine
8
eggs
2
tablespoons butter or margarine, softened
1
1/2 teaspoons spicy brown mustard
1/4 lb thinly sliced cooked ham (from deli)
Preparation
Heat oven to 425°F. In medium bowl, mix spinach soufflé, Bisquick mix, cheese and ground mustard with fork just until dry ingredients are moistened. On lightly floured work surface, knead dough 8 to 10 times. Pat dough to 3/4-inch thickness; cut with 3-inch round cutter. On ungreased cookie sheet, place rounds 1 inch apart. Bake 13 to 16 minutes or until golden brown.
Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Break egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Immediately reduce heat to medium-low. Cook 4 minutes, spooning butter over eggs, until film forms over top and whites and yolks are firm, not runny. If desired, season to taste with salt and pepper. Repeat with remaining 1 tablespoon butter and 4 eggs.
In small bowl, mix softened butter and brown mustard. Split 4 biscuits; spread cut sides with butter mixture. (Reserve remaining 4 biscuits for later use.) Top each biscuit half with ham and 1 fried egg.
