Weekend Recipe: Egg and Sausage Breakfast Sandwiches | KCET
Weekend Recipe: Egg and Sausage Breakfast Sandwiches
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.
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.
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