The biscuits couldn't be easier to make, and they taste fantastic, albeit extremely rich. The sandwich is a vast improvement over the Egg McMuffin you'll find at McDonald's, especially if you use thin-sliced Canadian bacon and sharp Cheddar cheese.

If you don't feel like making the biscuits, English muffins would make a fine substitute.

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 servings

2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 to 1 1/2 cups heavy cream

8 thin slices Canadian bacon
2 Tbsp unsalted butter
8 large eggs, lightly beaten
Salt and pepper
4 oz. Cheddar cheese, grated (about 1 cup)

Preheat the oven to 425 degrees. Lightly grease a cookie sheet.

To make the biscuits: Stir together the flour, baking powder, and salt in a large bowl. Pour in enough of the cream to just form a shaggy dough. Turn the dough out onto a lightly floured work surface (it does not have to be a cohesive mass, but the flour should be mostly all moistened) and knead several times until the dough forms a smooth ball. Divide with a bench scraper or knife into 4 balls. Pat each ball into a 3-inch round, and flatten slightly. Place the balls onto the cookie sheet and bake about 20 minutes or until pale golden. Transfer to a rack.

In a large skillet over medium heat, cook the bacon, turning once, just until golden. Transfer to a plate and cover with foil to keep warm. Reduce the heat to low, add the butter, and melt. Add salt and pepper to taste to the eggs and pour them into the pan. Scramble until eggs are set, then sprinkle the cheese on top, cover the pan, and set aside for cheese to melt, about 2 minutes.

To assemble the sandwiches, cut the biscuits in half horizontally with a serrated knife. Top the bottom halves with a slice of bacon and one-fourth of the scrambled eggs. Top the eggs with another slice of bacon and the biscuit tops.