BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

3 MILLION SUBSCRIBER SPECIAL: THE EGGSCELLENT CHALLENGE INSPIRED BY REGULAR SHOW

Picture for 3 Million Subscriber Special: The Eggscellent Challenge inspired by Regular Show

17,275,269 views  Every thousand years, a food challenge appears that blows everyone away - the eggscellent challenge is not that challenge. Sure, it's a ridiculous breakfast portion, but a competitive eater with a sliver more gumption than I've got could've housed it easily. Join along this week as we toast to 3 million subscribers, and announce the winner of the #babishpanini challenge.

US

original

metric

INGREDIENTS

For the Chili

1 spanish onion, diced

1 green pepper, diced

4 cloves garlic, minced

1 lb ground chuck

2 tbsp chili powder

1 tbsp white pepper

1 tbsp cumin

1 ounce 14.5 can crushed tomatoes

14 ½ ounces of water

1 can of kidney beans

1 can of chipotles in adobo, peppers removed (we’ll be using the sauce)

1 tsp smoked paprika

1 tsp oregano

For the Omelette

12 eggs

1 red pepper

1 green pepper

16 ounces mushrooms

3 tbsp butter

Salt

For the Fruit

1 watermelon

1 cantaloupe

1 honeydew melon

For the Biscuits

675 g flour

2 tbsp baking powder

1 tbsp baking soda

1 tsp table salt (or 2 tsp kosher salt)

1 stick butter (8 Tbsp)

2 cups buttermilk

DIRECTIONS

1.

For the Chili

1.

Start by dicing spanish onion and green pepper along with mincing cloves of garlic. In a large saucepan, add ground round chuck and cook until browned. Remove from pan and drain off all but a little of the beef fat, then add onion and pepper.

1 spanish onion, diced

1 green pepper, diced

4 cloves garlic, minced

1 lb ground chuck

2.

Once everything is nice and soft, add garlic, chili powder, white pepper, and cumin. Stir to combine for 1 minute.

2 tbsp chili powder

1 tbsp white pepper

1 tbsp cumin

3.

Next add canned crushed tomatoes, water, the browned beef, canned kidney beans, the adobo sauce from the can of chipotle peppers, smoked paprika, and oregano. Stir to combine over a medium-low heat for about an hour.

1 ounce 14.5 can crushed tomatoes

14 ½ ounces of water

1 can of kidney beans

1 can of chipotles in adobo, peppers removed (we’ll be using the sauce)

1 tsp smoked paprika

1 tsp oregano

4.

For the Omelette

1.

Cut up red pepper, green pepper, and mushrooms.

1 red pepper

1 green pepper

16 ounces mushrooms

2.

In a cast iron skillet melt butter over medium heat. Add your mushrooms with a generous pinch of salt. Once the mushrooms have dried out a little bit, add your peppers and saute until everything is nice and soft. Place in a bowl and set aside.

1 ½ tbsp butter

3.

In the same cast iron skillet add butter along with a few tsp of olive oil. In a separate bowl combine eggs and whisk to combine. Pour this mixture into the pan. Stir around with a fork until some curds form. Keep doing this until you can see the bottom of the pan when you move the fork. At this point let the eggs cook for about 2 minutes and let a sort of omelette crust form. Add your mushroom and pepper fillings and fold the omelette shut.

1 ½ tbsp butter

12 eggs

4.

Using two spatulas, move to a large plate. Cover with 4 cups of chili, 2 cups of american cheese and add two biscuits. You have one hour to finish this omelette and 5 pounds of fruit. Enjoy!

5.

For the Fruit

1.

Cut up 1 watermelon, 1 cantaloupe, and 1 honeydew melon into 1-inch cubes. Place in a bowl and mix to combine. The sum total should be 5 pounds

1 watermelon

1 cantaloupe

1 honeydew melon

2.

For the Biscuits

1.

In a large bowl add flour, baking powder, baking soda, and table salt (or double kosher salt). Sift all of that together into another bowl.

675 g flour

2 tbsp baking powder

1 tbsp baking soda

1 tsp table salt (or 2 tsp kosher salt)

2.

Next add butter (cut into Tbsp sized pieces, fresh out of the fridge). Using 2 butter or steak knives, cut the butter into the flour until the butter is the size of peas.

1 stick butter (8 Tbsp)

3.

Add buttermilk and start folding it all together using a rubber spatula. Don’t over-mix or over-knead the dough.

2 cups buttermilk

4.

Flour your work surface and knead your dough until it forms a cohesive ball. Refrigerate for 10 minutes before rolling out and using a biscuit cutter to make your biscuits. Make sure your dust your cutter with flour.

5.

Preheat oven to 400°F.

6.

Place biscuits on a parchment-lined baking sheet and brush tops with melted butter. Place in the oven for 15 - 20 minutes or until golden brown and then place on a wire rack to cool.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.