Brown Butter Biscuit With Sweet Onion Marmalade, Sage Sausage And Farm-Fresh Egg

Instructions

Final Assembly Directions:

1. Warm the Maple Onion Marmalade; reserve for assembly.
2. Cook the Sage Sausage Patties, top with the Havarti, and warm in the oven to melt the cheese.
3. Cook the eggs sunny-side up.
4. Slice each Brown Butter Biscuit in half to make a sandwich.
5. Stack each sandwich with the Maple Onion Marmalade, a Sage Sausage Patty with the melted cheese on it, and an egg. Put the top half of the biscuit on it.

Brown Butter Biscuits:

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper. Set aside.
3. Combine all dry ingredients in a large mixing bowl. Set aside.
4. Using a box grater, grate the frozen butter directly into the dry mixture.
5. Lightly toss the dry mixture and butter together, using care not to melt the butter.
6. Add the buttermilk to the butter/dry mixture. Use a wooden spoon to combine. (Do not overwork the dough.)
7. Transfer the dough to a well floured work surface. Using your hands, gently knead the dough until it just comes together.
8. Press the dough into a large rectangle, fold the dough in half, and press it again. Repeat this 5 times. (This will create the layers.)
9. Press the dough to a 1¾-inch thickness.
10. Cut the dough with a 3-inch round cutter.
11. Transfer the rounds to the parchment-lined baking sheet.
12. Bake in preheated oven for approximately 12 minutes or until golden brown.
13. Generously brush the tops with the brown butter.

Maple Onion Marmalade:

1. In a heavy-bottomed pot, heat the olive oil.
2. Add the onions to the warm oil, and cook over medium heat for 20 minutes or until the onions are golden brown.
3. Add the remaining ingredients, and cook until reduced by two-thirds.
4. Once the marmalade is reduced, remove the herbs.

Sage Sausage Patties:

1. Combine all the ingredients except the water.
2. Grind the mixture using a small die.
3. Add the water to the meat mixture. Combine until the meat has a uniform and sticky appearance.
4. Divide the sausage mixture into 12 equal portions, and flatten into disks.