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1
To make the sauce, in a small saucepan, sweat the shallot in 1 tablespoon of the butter over medium-low heat until tender.
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2
Add the jus and the remaining 1 teaspoon butter, bring to a simmer, and season with salt and pepper.
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3
Carefully put the eggs in the simmering sauce and cook for 2 to 3 minutes.
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4
Gently poke the eggs to make sure they are not hard.
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5
They are ready when they are coated in the sauce, are still soft, and are warm to the touch.
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6
Put a biscuit on each plate.
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7
With a spoon or your fingers, create a little depression in the middle of each biscuit.
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8
Carefully spoon an egg into each depression.
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9
Divide the sauce evenly among the plates and then shave some truffles over the eggs.
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10
Put the pan back over medium-low heat, add the watercress, and leave it for just a few seconds so it loses its cold from the fridge.
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11
The tops of the sprigs will wilt slightly.
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12
Top each serving with a few shavings of the cheese and serve right away with the watercress on the side.
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13
Preheat the oven to 375F (190C).
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14
Grease a rimmed baking sheet.
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15
In a large bowl, stir together the flour, baking powder, sugar, salt, buttermilk, and bacon fat.
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16
The mixture should come together in a thick, sandy dough.
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17
On a floured work surface, flatten the dough to get an even thickness.
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18
It should be about 8 by 11 inches (25 by 28 cm) and about 1 inch (2.5 cm) thick.
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19
Dust with flour if sticky.
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20
Using a wineglass or a biscuit cutter 3 inches (7.5 cm) in diameter, dip the rim in flour and cut out the biscuits.
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21
Place on the prepared baking sheet.
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22
Gather the scraps, pat flat again, and cut out more biscuits, or form them by hand.
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23
Brush the tops of the biscuits with the cream, then sprinkle evenly with the sea salt, onion flakes, poppy seeds, and sesame seeds.
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24
Bake for 12 minutes, or until the tops are golden.
