Savory Sweet Potato and Chive Breakfast Biscuits with Lime Yogurt, Crunchy Cucumber and Skillet Eggs

Instructions

1. 1

   Preheat the oven to 220°C / 425°F and line a baking tray with parchment paper.

2. 2

   In a large bowl, mix the all-purpose flour, baking powder, 3 g salt (1/2 tsp), and 1 g black pepper (1/4 tsp). Add the cold butter and work it in with your fingertips or a pastry cutter until the mixture looks sandy with a few visible butter pieces.

3. 3

   Add the mashed sweet potato, shredded cheddar, 8 g chopped chives (2 tbsp), milk, and 60 g Greek yogurt (1/4 cup). Mix just until a soft dough forms. If it feels too sticky, dust with a little more flour.

4. 4

   Turn the dough onto a lightly floured surface, press it to about 2.5 cm / 1 inch thick, and cut 8 biscuits. Place them on the tray and bake for 16 to 18 minutes at 220°C / 425°F, until puffed and golden.

5. 5

   While they bake, make the lime yogurt by mixing the remaining Greek yogurt, lime zest, lime juice, 1 g salt (about 1/4 tsp), and the remaining chives in a small bowl.

6. 6

   In another bowl, toss the cucumber with the honey, 7 ml olive oil (1/2 tbsp), 1 g salt (about 1/4 tsp), and the remaining black pepper to create a fresh crunchy garnish.

7. 7

   Heat a large skillet over medium heat with the remaining olive oil. Cook the eggs for 2 to 4 minutes until the whites are set and the yolks are done to your liking. Season with a pinch of salt.

8. 8

   Serve 2 biscuits per portion with a generous spoonful of lime yogurt, the crunchy cucumber on the side, and one skillet egg on top or alongside.