The Ultimate Breakfast Sandwich

For the buttermilk biscuits
Preheat oven to 450 F and line a baking sheet with parchment paper (or aluminum foil).

In a small mixing bowl, combine Bisquick, milk and cheese. Use your hands to mix thoroughly. Divide dough in half and form into two balls. Place the dough balls on the prepared baking sheet. Bake until the tops turn golden brown (approximately 7-9 minutes). Remove from oven and let them cool to the touch.

In a small microwave safe bowl or mug, microwave butter, garlic and salt until butter becomes liquid (about 10 seconds). Brush the tops of the biscuits with butter mixture. Sprinkle with parsley.

For the sandwiches:
While the biscuits are cooking, poach the eggs. In a deep pan, bring 4-5 inches of water to a simmer, until there are steadily breaking bubbles on the bottom of the pan. Then add a splash of white wine vinegar. Break eggs, one at a time, into a cup or small ramekin. Place the bowl/cup close to the surface of the water and gently pour each into the water. You may need to use a spoon to “push” the egg whites closer to the yolk to keep them together. Repeat with second egg. Turn off heat and cover pan. When egg whites are fully cooked and yolk is still runny (after about 4 minutes) remove eggs from water with a slotted spoon. Set aside. Eggs can be reheated just before serving by slipping them back into the hot water again for just a moment.

Now you can assemble your sandwiches. Slice biscuits in half horizontally and layer the bottom slice of each biscuit with spinach, avocado, bacon, and tomato (and salt and pepper to taste). Top with a warm poached egg. Add a splash of hot sauce if desired and add the biscuit top. Dive in!