6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
5LQmQJY-show-poster2x3-MRWBpAK.jpg

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Egg and Sausage Breakfast Sandwiches

Support Provided By

The breakfast sandwich is usually considered the domain of corner bodegas and fast-food joints. But why not make your own? Here's a recipe from America's Test Kitchen to show you how.

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen 

Egg and Sausage Breakfast Sandwiches
Makes 4 sandwiches

4 English muffins, split
3 tablespoons unsalted butter, softened
1/4 cup mayonnaise
1 tablespoon ketchup
4 large eggs
Salt and pepper
8 ounces bulk breakfast sausage
4 slices deli American cheese (4 ounces)
1 1/2 ounces (1 1/2 cups) baby spinach
4 thin tomato slices

Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and ketchup in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

Working with wet hands, form sausage into four 4-inch-diameter patties. Cook sausage patties in 12-inch nonstick skillet over medium heat until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel-lined plate. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

Working quickly, top each egg with 1 sausage patty and 1 slice American cheese. Cover pan, remove from heat, and let stand until American cheese is melted and egg whites are cooked through, about 2 minutes.

Spread mayonnaise mixture on muffin bottoms and place 1 sausage-and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
Oysters on the grill at the Manila District in downtown Los Angeles.

Filipino-Led Micro-Businesses Blossom in the Pandemic at L.A.'s Manila District

With the coronavirus lockdown. the momentum of the Filipino food movement came to a screeching halt. Lauren Delgado and Rayson Esquejo felt they needed to do something. But they weren't sure how, at first.
Close-up view of cherry blossoms in Little Tokyo.

Where to Find the Most Beautiful Blooming Trees in the L.A. Area

While L.A. may be more closely associated with palm trees lining its sidewalks and streets, this sprawling city and its surrounding municipalities is actually a horticultural delight of varied treescapes. Here are seven spots to get a glimpse of great blossoms.
A cup of ginjo sake paired with Tsubaki's kanpachi sashimi

Sake 101 Taught by Courtney Kaplan of Tsubaki and Ototo

Sake has existed for thousands of years. To help introduce and better understand this storied beverage, we turn to Courtney Kaplan, sommelier, sake aficionado and co-owner of restaurants Tsubaki and Ototo in Los Angeles.