Poached Eggs with Sautéed Baby Kale and Cherry Tomatoes on Buttermilk Cheddar Biscuits

For biscuits: Preheat oven to 425 degrees F. Place 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add butter and mix until the butter is the size of peas. Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the cheddar with small handful of flour, and, with the mixer still on low, add cheese mixture to the dough. Mix only until roughly combined. Dump out onto a well-floured board and knead lightly about 6 times. Roll out dough in a large circle and using a biscuit cutter (5¼” diameter), cut out about 8 biscuits. Transfer to a sheet pan lined with parchment paper. Brush tops with the egg wash, sprinkle with salt, if using, and bake for 20-25 minutes, until the tops are browned and the biscuits are cooked through. Keep warm.

In a small skillet, heat oil on medium heat, add scallions and kale, and season with salt and pepper. Cook for a couple of minutes until wilted and add tomatoes and stir for another 30 seconds or so, just until they release their juices. Split warm biscuits in half, layer with kale mixture, and place poached eggs and shredded cheese on top. Garnish with chives and serve immediately.

Biscuits can be made ahead and frozen for about a month in a zippered freezer bag and thawed and reheated to enjoy at a later date.