Open Face St. Paddy's Biscuits

Ingredients

• 12 oz spinach frozen thawed
• 3 oz parmesan shredded
• 0.3 teaspoon ground mustard 
• 2 tablespoons butter 
• 8  eggs 
• 2 tablespoons butter softened
• 1.5 teaspoons spicy brown mustard 
• 0.3 lb finely-chopped ham cooked thinly sliced (from deli)
• 2.8 cups frangelico 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 425°F. In medium bowl, mix spinach soufflé, Bisquick mix, cheese and ground mustard with fork just until dry ingredients are moistened. On lightly floured work surface, knead dough 8 to 10 times. Pat dough to 3/4-inch thickness; cut with 3-inch round cutter. On ungreased cookie sheet, place rounds 1 inch apart.
2. Bake 13 to 16 minutes or until golden brown.
3. Meanwhile, in 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Break egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Immediately reduce heat to medium-low. Cook 4 minutes, spooning butter over eggs, until film forms over top and whites and yolks are firm, not runny. If desired, season to taste with salt and pepper. Repeat with remaining 1 tablespoon butter and 4 eggs.
4. In small bowl, mix softened butter and brown mustard. Split 4 biscuits; spread cut sides with butter mixture. (Reserve remaining 4 biscuits for later use.) Top each biscuit half with ham and 1 fried egg.