Green eggs and ham biscuits from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 36) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • WaterPenny on March 04, 2026

    I really wanted to like this more than I did. My guests loved them so probably just a personal preference. A couple of issues: I cooked the eggs exactly to time but they were not cooked enough. Certainly not enough to peel easily. So if you need to make more (ours broke) and considering the timing the eggs need to cool down enough to handle (one hour, at least) it can really mess with the timing of serving the meal. Also, I think I could have used more eggs (eight instead of six) as I found them a bit 'biscuit' heavy. I served these homemade borscht and my family loved them.

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