I told you I had a great breakfast sandwich idea made from my sun-dried tomato & olive scones ... and I wasn't lying. These were so great, I had to make them twice.
I think there are two types of people: biscuit people, and McMuffin people. I'm a biscuit person. I never, ever order a McMuffin if I find myself at McDonald's for breakfast. There's just something about those dense and buttery biscuits that makes a perfect vessel for salty pork, cheese, and egg. These scones are no different. And with the added bonus of packing olives and sun-dried tomatoes, they're even more complex in flavor.
I learned a very quick trick back in college. If you crack an egg into a small bowl and mix it thoroughly, you can evenly cook it in the microwave in under 1 minute. I first nuke it for 30 seconds. Then I topped the egg with one slice of ham and some shredded cheddar-jack cheese. Add 30 more seconds in the microwave and it's ready to go.
I added some great Mexican hot sauce (Tapatio or Cholula are great choices), and a nice cool slice of cucumber. There were so many contrasting sensations going on here. Cool & hot. Sweet & salty. Rich. Hot. And did I say delicious?
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