South of the Border Benedict
1 cheddar scone (recipe follows), split in half
1/2 a ripe avocado
1/4 cup shredded cheese (I used a mozzarella/ cheddar/ parmesan blend)
1/4 cup diced jalapenos, onions, and bell peppers
3 tbsp. heavy whipping cream cream
2 slices of ham
salt and pepper, to taste
oil, as needed
Cut two slivers off of the avocado, and then mash the rest of it with 2 tablespoons of the cream. Spread this over each of the scone halves. Heat 1/4 an inch of oil in a small skillet over medium high heat. Cook the ham until each side is lightly browned, flipping over once to cook for about 45-60 seconds per side. Pour out all but 1 tablespoon of oil from the pan and reduce the heat to medium. Whisk together the eggs, 1 tbsp. of cream, salt and pepper, veggies, and cheese. Pour the mixture into the pan. Once the eggs have set, scramble them up and cook until they are done. Top the avocado crema with first the ham, then the eggs, and finally the slices of avocados to serve.
You can choose to make the benedict, or just eat this scone plain. It's the perfect portion for just one and is simply delicious. One of my flakiest scones yet.
Single Serving Savory Cheddar Scone1/3 cup all-purpose flour
½ tsp baking powder
dash of salt
2 tbsp shredded cheddar cheese
1 tbsp butter
2 tbsp heavy whipping cream
Preheat your oven to 450 degrees. Sift the flour, baking powder, and salt together. Cut the butter into cubes, and mix it into the dry ingredients with a fork. Once the dough is crumbly, add in the cream mixture along with the cheese. Mix until just combined. Roll the dough out 1” thick on a lightly floured surface, and put it on a small baking stone. Bake for 10-12 minutes, or until the bottom is slightly browned. Allow the scone to rest for 5 minutes before removing it from the pan.