Cheesy Egg Sandwiches with Homemade Sausage

Egg sandwiches from your average fast-food joint will bear little resemblance to one freshly made in your own kitchen. This recipe proves how simple it is to fry and assemble the ingredients into a savory breakfast eaten out of hand. Homemade sausage patties with fresh herbs deliver the freshest, brightest flavor.

 

Cheesy Egg Sandwiches with Homemade Sausage

 

For the pork and sage sausage patties:

2 Tbs. dried bread crumbs

2 tsp. minced fresh sage or 1 tsp. dried sage

1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary

1 tsp. minced fresh thyme or 1/2 tsp. dried thyme

1/4 tsp. red pepper flakes

Pinch of ground cloves

Pinch of freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 1/2 lb. (750 g.) ground pork

1 Tbs. pure maple syrup

 

6 slices sharp Cheddar cheese

6 English muffins, split in half crosswise

6 large eggs

Kosher salt and freshly ground pepper

2 Tbs. unsalted butter

 

In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Add the ground pork and maple syrup. mix gently with your hands until just combined. Cover and refrigerate for 30-45 minutes.

 

Shape the pork mixture into 6 patties about 3 inches (7.5 cm.) in diameter. Heat a large frying pan, preferably nonstick, over medium heat. Add the patties and reduce the heat to medium-low. Cook until the undersides are browned, about 5 minutes. Flip and cook the other sides until browned on the other sides and the centers feel firm when pressed with your finger, about 5 minutes more. Place a slice of cheese on each patty, cover the pan, and cook until the cheese melts, about 1 minute. Remove the patties from the pan and set aside on a paper towel-lined plate until ready to use. Discard the fat from the pan.

 

Preheat the broiler. Place the muffin halves, cut side up, on a baking sheet and toast in the broiler until lightly crisped, about 2 minutes. Remove and set aside.

 

In a bowl, whisk together the eggs, 1/4 teaspoon salt, and a few grinds of pepper just until thoroughly blended. Do not overbeat. Wipe out the frying pan with paper towels. Add the butter and heat over medium heat until melted and hot. Tilt the pan to coat the bottom with the butter. Add the egg mixture to the pan and cook until the eggs have barely begun to set around the edges, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them towards the center, tilting the pan to allow the liquid egg on top to flow underneath, then cook for about 30 seconds. Repeat the process again, but this time cover the frying pan, and cook until the eggs have set into a thin omelet, about 30 seconds longer. Remove from the heat. Using the heatproof spatula, divide the omelet into 6 wedges.

 

Top 6 of the muffin halves with the sausage patties, then a wedge of the eggs, folded to fit. Cover with the remaining muffin halves. Serve at once. Serves 6.

 

Variation: Of course, fried eggs would be just as delicious as scrambled eggs. And cooked smoked ham or bacon could easily stand in for the sausage.