@erinnobrienn: THE HAMPTONS' MOST FAMOUS BREAKFAST SANDWICH 🥓🥛☕️ with @Milk #ad I set out to try the viral breakfast sandwich while visiting, but it was sold out each time. As soon as I got home, I set out to recreate a version for us! The recipe secret? Real dairy milk! It gives the homemade biscuits their tender and flaky texture, makes the soufflé-style eggs extra fluffy, and creates the creamy coffee shop-style latte that ties it all together. I love using real milk because it brings the richness, flavor, and creaminess that make recipes like this really shine. Plus, every glass contains 13 essential nutrients and is a good source of protein. The best way to start your day if you ask me! Full recipe below - hope you love it xx Ingredients: 8 eggs ½ cup whole milk ¾ teaspoon kosher salt 3 cups hot water 6 slices sharp white cheddar cheese 6 slices French ham Nonstick cooking spray Hot sauce, for serving Honey, for serving For the Biscuits: 3 ½ cups all purpose flour, plus more for dusting 3 teaspoons baking powder ½ teaspoon baking soda 1 ½ teaspoons kosher salt 1 ½ teaspoons granulated sugar 1 cup unsalted butter, cut into cubes, chilled in the freezer for 20 minutes 1 cup whole milk, chilled in the freezer for 20 minutes 2 tablespoons melted butter Prep time: 30 minutes Cook time: 1 hour Yield: 6 servings (see note) To make the eggs, preheat the oven to 300 degrees F and position a rack in the center. Generously coat an 8x8-inch baking dish with nonstick cooking spray. Line the dish with a sheet of parchment paper, leaving an overhang on two sides to create handles for easy removal after baking. Gently press the parchment paper to the pan so it sticks. Lightly coat the parchment paper with nonstick cooking spray. Place the prepared baking dish on a rimmed baking sheet and set aside. In a large mixing bowl, whisk together the eggs, milk, and salt until fully emulsified, with no visible streaks of egg white remaining. Pour the mixture into the prepared baking dish. Transfer the baking dish, set on the rimmed baking sheet, to the oven. Carefully pour hot water into the baking sheet until it surrounds the baking dish, creating a water bath. The gentle, even heat of the water bath helps the eggs cook evenly and remain light and fluffy. Bake for 35-40 minutes, until the eggs are completely set with no jiggle. Remove from the oven and let cool. Turn the oven up to 400 degrees F. Line a rimmed baking sheet with parchment paper. Add the flour, baking powder, baking soda, salt, and sugar to the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine the ingredients. Add the chilled butter. Pulse until the butter pieces are no larger than a pea. Transfer the mixture to a large mixing bowl. Slowly pour in the milk, using a fork to gently incorporate it. Knead the mixture a few times to bring it all together. There will be some loose flour and it will seem a little dry. Transfer the dough to a clean work surface and pat the dough together to make a 1-inch thick rectangle. There will be some loose flour, just pack it in as best as possible. Cut the dough into thirds. Place the pieces on top of each other and dust your work surface with some flour. Roll the dough out into a 1-inch thick rectangle that is about 12 inches by 6 inches. Trim a small amount from the edges to create an even boarder. Cut the rectangle into 8 biscuits using a 4x2 grid pattern. Use a spatula to gently transfer the biscuits to the prepared baking sheet, leaving a 1-2 inch space between them. Freeze for 10 minutes. Remove the biscuits from the freezer and brush the tops generously with the melted butter. Transfer the biscuits to the oven to bake until golden, about 25 minutes. Let the biscuits cool slightly. Turn the oven to broil and line a rimmed baking sheet with parchment paper. RECIPE CONTINUED IN COMMENTS 💖

Erin O’Brien

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Friday 19 June 2026 00:49:45 GMT