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Breakfast Sandwich with Fresh Ricotta and HK-Inspired Milk Tea
Skip going out for breakfast and make this decadent sandwich.
YIELDS
4
Ingredients
Milk Tea
- 12 pieces black tea bags or loose tea
- 1 can local Ontario evaporated milk
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- Water, for boiling
- Whey (from ricotta)
Biscuits
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 cup local Ontario unsalted butter
- 1/3 cup local Ontario buttermilk
Ricotta
- 1 litre local Ontario homogenized milk
- 2 tablespoons lemon juice
- Kosher salt, to taste
Breakfast Sandwich
- 400 g smoked ham
- 6 eggs
- 2 heriloom cherry tomatoes
- 1 bunch cilantro
- 1 red onion
- 2 lime wedges
- 1 tablespoon local Ontario butter
- 1 tablespoon canola oil
- Salt and black pepper
Directions
Milk Tea
- Steep black tea in whey and water until a powerful infusion
- Stir in sugars to dissolve; taste for preference
- Add in evaporated milk to taste.
Biscuits
- Add all the biscuits and pulse dry ingredients in a food processor. Cut in butter. Pulse in buttermilk until dough forms.
- Roll out on the countertop to two-and-a-half to three-centimetre thickness and cut to shape.
- Butter brush tops and chill before baking, if you have time. Bake at 400 F for 18 minutes.
Ricotta
- Heat milk until just below boiling. Add in lemon juice and stir to distribute. Turn off the heat, and let the milk sit for 10 minutes.
- Gently strain curds through the cheesecloth. Reserve whey and curds.
Breakfast Sandwich
- Slice the biscuit in half. Build with shaved ham, scrambled egg, warm ricotta, and salsa. Enjoy with milk tea!
