Bahamian Johnnycake Breakfast Sandwiches

Ingredients

• 4 large eggs
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 4 tbsp butter, divided, plus more for the pan
• 3/4 cup milk
• 3 oz cheese, grated
• 1 ripe tomato, sliced
• 1/2 yellow onion, finely diced
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C) and butter a small baking dish or ovenproof skillet.
2. Whisk the flour, baking powder, sugar, and 1/2 teaspoon salt together, then rub in 3 tablespoons of the cold butter with your fingertips until the mixture looks like coarse crumbs.
3. Stir in the milk with a fork just until it comes together as a shaggy dough. Stop as soon as no dry flour remains; overworking develops gluten and makes johnnycake tough instead of tender.
4. Pat the dough into the dish about 1 inch thick and bake for 20 to 25 minutes, until risen, golden, and a skewer comes out clean.
5. Meanwhile beat the eggs with a pinch of salt and pepper.
6. Melt the remaining butter in a nonstick skillet over low heat, add the onion for 2 minutes, then pour in the eggs.
7. Stir slowly and constantly with a spatula for 2 to 3 minutes, pulling the setting curds in from the edge, and take the pan off the heat while they still look glossy and slightly underdone.
8. Split the warm johnnycake into squares, fill with the soft eggs, cheese, and tomato, and serve with the fresh herbs.

Allergen note: Contains gluten, dairy, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.