Dutch oven BenedictPosted on: March 23, 2017
Dutch Oven Benedict
Serves 4 to 6
1 (16.3-ounce) can biscuits (we prefer Pillsbury)
8 large eggs
6 slices (3 ounces) prosciutto, and/or 6 slices
(3 ounces) pancetta
½ cup shredded Parmesan cheese
Salt and black pepper
Spray your Dutch oven insert with cooking spray, then place your
separated biscuits on the bottom. Press your thumb in the middle of
the biscuit to create a biscuit cup, if you would. Crack an egg in each
biscuit cup, then place some prosciutto and/or pancetta across the
egg. Spread a healthy portion of Parmesan cheese across the whole
thing. This will create the cheese sauce that will hold everything together, kind of like glue. Season with salt and pepper.
Place the insert into the Dutch oven, making sure there is separation
between the bottom of the Dutch oven and the biscuits. We
like to take an unused aluminum pie tin turned upside down and
place it under the insert to create a more indirect heat from the
hot coals. Cover the Dutch oven and place only about 8 coals on
top and 4 coals around the outside of the bottom (not underneath).
Cook for 30 minutes, or until the cheese has melted. Make sure
to keep a close eye on this recipe, because with all those delicate
ingredients it’s very sensitive.