2 tablespoons Garlic & Herb Sabra Spread, plus 1 teaspoon per sandwich
2 tablespoons chopped chives (green onions may be substituted)
½ teaspoon freshly ground black pepper
1 egg per sandwich
1 teaspoon butter
1 slice Cheddar cheese per sandwich
Stir together 2 cups flour, baking powder, and salt in food processor. Pulse 3 to 4 times to blend ingredients. Add butter. Pulse 5 to 6 times.
Pour ingredients into large bowl. Pour milk, Sabra Spread, chives and pepper. Stir together with a fork until the ingredients form into a rough ball.
Sprinkle a teaspoon or two of flour onto a clean surface or silicon mat. Knead dough a couple of times to mix ingredients. Pat the dough out flat, about 1-inch thick. Let rest for 30 minutes.
Heat oven to 425 degrees.
Cut biscuits with a biscuit cutter. Push the cutter straight down on the dough. Twisting the cutter impacts the shape of the biscuit, making it uneven.
Transfer the biscuit to a baking sheet. Bake for 12-15 minutes until set and browned. Remove to cooling rack.
To cook eggs:
In a small bowl thoroughly mix egg with a splash of water.
Heat a skillet over medium-low heat. Add a teaspoon of butter to pan. When melted, add the egg. Let the egg cook as a flat omelet. Lift the pan and tilt it to the side. Using a spatula, lift the corner of the egg to allow the uncooked egg to run to the bottom of the pan. Return to heat until egg is cooked to your liking.
Split the biscuit. Spread with teaspoon of Garlic Herb Sabra Spread. Fill with egg and cheese.