Dutch Oven Benedict

Serves 4 to 6


1 (16.3-ounce) can biscuits (we prefer Pillsbury)

8 large eggs

6 slices (3 ounces) prosciutto, and/or 6 slices (3 ounces) pancetta

½ cup shredded Parmesan cheese

Salt and black pepper


Spray your Dutch oven insert with cooking spray, then place your

separated biscuits on the bottom. Press your thumb in the middle of

the biscuit to create a biscuit cup, if you would. Crack an egg in each

biscuit cup, then place some prosciutto and/or pancetta across the egg.

Spread a healthy portion of Parmesan cheese across the whole

thing. This will create the cheese sauce that will hold everything together, kind of like glue.

Season with salt and pepper.

Place the insert into the Dutch oven, making sure there is separation

between the bottom of the Dutch oven and the biscuits. We

like to take an unused aluminum pie tin turned upside down and

place it under the insert to create a more indirect heat from the

hot coals.

Cover the Dutch oven and place only about 8 coals on

top and 4 coals around the outside of the bottom (not underneath).

Cook for 30 minutes, or until the cheese has melted. Make sure

to keep a close eye on this recipe, because with all those delicate

ingredients it’s very sensitive.