Truffled Eggs with Everything Biscuits and Watercress

• 6 oeufs mollets (in case you break a couple) from the recipe for Oeufs en Gelee (page 57)
• 2 teaspoons chopped French shallot
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1 cup (250 ml) Chicken Skin Jus (page 174)
• Salt and pepper
• 4 Everything Biscuits (recipe follows), warmed and buttered
• Truffles, the amount to your liking
• 1 bunch fresh watercress, tough stems removed
• Aged Cheddar cheese for shaving
• 1/2 cup (110 g) rendered bacon fat, at room temperature plus more for greasing baking sheet
• 2 cups (240 g) sifted all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 1/2 cups (375 ml) buttermilk
• 3 tablespoons whipping cream (35 percent butterfat)
• 1 tablespoon sea salt
• 1 tablespoon dried onion flakes
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• (make 12 biscuits)

1. To make the sauce, in a small saucepan, sweat the shallot in 1 tablespoon of the butter over medium-low heat until tender.
2. Add the jus and the remaining 1 teaspoon butter, bring to a simmer, and season with salt and pepper.
3. Carefully put the eggs in the simmering sauce and cook for 2 to 3 minutes.
4. Gently poke the eggs to make sure they are not hard.
5. They are ready when they are coated in the sauce, are still soft, and are warm to the touch.
6. Put a biscuit on each plate.
7. With a spoon or your fingers, create a little depression in the middle of each biscuit.
8. Carefully spoon an egg into each depression.
9. Divide the sauce evenly among the plates and then shave some truffles over the eggs.
10. Put the pan back over medium-low heat, add the watercress, and leave it for just a few seconds so it loses its cold from the fridge.
11. The tops of the sprigs will wilt slightly.
12. Top each serving with a few shavings of the cheese and serve right away with the watercress on the side.
13. Preheat the oven to 375F (190C).
14. Grease a rimmed baking sheet.
15. In a large bowl, stir together the flour, baking powder, sugar, salt, buttermilk, and bacon fat.
16. The mixture should come together in a thick, sandy dough.
17. On a floured work surface, flatten the dough to get an even thickness.
18. It should be about 8 by 11 inches (25 by 28 cm) and about 1 inch (2.5 cm) thick.
19. Dust with flour if sticky.
20. Using a wineglass or a biscuit cutter 3 inches (7.5 cm) in diameter, dip the rim in flour and cut out the biscuits.
21. Place on the prepared baking sheet.
22. Gather the scraps, pat flat again, and cut out more biscuits, or form them by hand.
23. Brush the tops of the biscuits with the cream, then sprinkle evenly with the sea salt, onion flakes, poppy seeds, and sesame seeds.
24. Bake for 12 minutes, or until the tops are golden.

mollets, shallot, unsalted butter, chicken, salt, truffles, fresh watercress, cheddar cheese, bacon, flour, baking powder, sugar, salt, buttermilk, whipping cream, salt, onion flakes, poppy seeds, sesame seeds

Taken from www.epicurious.com/recipes/food/views/truffled-eggs-with-everything-biscuits-and-watercress-388881 (may not work)