Poached egg, smoked salmon, sour cream, and chives for the topping.Sweet potatoes, zucchini, kimchi, and herbs (for creative latkes).Diced onion or garlic (for traditional latkes).In fact, they're so easy that Vucko says you can even prepare the night before, if you want to just roll out of bed and have breakfast waiting for you. "An easy and quick breakfast or brunch item my crew enjoy, are latkes," says Jeff Vucko, chef at Travelle at The Langham in Chicago. Carefully remove from the tin and serve with sliced scallions.At the 20-minute mark, sprinkle the cheese on the tops of the eggs and bake for a few more minutes.It's good if it hangs out as that will provide some yummy, crispy edges. Rip the ham slice into a few pieces and lay them into the well.Flatten to make sure there is a big well.
Divide the eight biscuits into the cups and press them down and up into the sides of the cup.Heavily grease a standard, 12-cup muffin tin (the top, too).Preheat the oven to 350 degrees Fahrenheit.1 scallion, sliced thin for garnish (optional).If you don't have cheddar cheese, substitute any other cheese that's in your fridge. For example, if you don't have meat or want to make the dish vegetarian, substitute leftover vegetables. She says that it's also an easy recipe to adapt based on what you have available in your fridge and pantry. Gass uses store-bought biscuit dough to save time and then adds her kids' favorite ingredients.
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