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Rustic Eggs Chowder
A rustic American eggs chowder with yellow onion and celery, finished with ranch seasoning, brown sugar and BBQ sauce, served with buttermilk biscuits.
Ingredients
Instructions
Crack and whisk the eggs, season them, then bake over medium-high heat until just set, about 10 minutes.
Add the yellow onion and celery, cooking until softened, about 4 minutes.
Stir in the black pepper, ranch seasoning, brown sugar and BBQ sauce for a final minute.
Prepare the buttermilk biscuits separately according to package directions.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the buttermilk biscuits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
