Sausage Patty Sandwich
Breakfast or breakfast for dinner, these egg & sausage sandwiches will fit any part of any day.
Plan ahead and prepare the selected bread and the sausage patties up to one day in advance. Be sure to toast the bread if you select this option for maximum deliciousness.
Sausage Patty Sandwich
Step 1: the Bread
Make one of the following bread/biscuit recipes:
Quick Homemade Hamburger Buns (recipe time about 1 hour)
Husband Catching Biscuits (recipe time about 20 minutes)
French Bread (recipe time about 2.5 hours)
or just use your favorite bakery specialty
While your bread is baking . . .
Step 2: Sausage patties
Either use pre-formed sausage patties or convert a breakfast sausage roll into perfect disks
Heat a skillet over medium heat
Place the patties in the hot skillet, arranging in a single layer (divide into batches if needed)
Cook until browned (5-6 minutes), flip and continue cooking until the patty is cooked through (3-4 minutes)
Remove fully cooked patties from skillet, placing on a paper-towel lined plate, set aside
Step 3: Egg scramble
Preheat skillet over medium heat (cast iron recommended)
To a large mixing bowl, add:
Eggs
Note: generally plan one egg per serving
Whisk with a fork until nicely blended. Set aside.
Butter the hot skillet with:
1 - 2 tsp butter
Using a knife or heat-proof spatula, spread the melting butter over the full cooking surface of the hot skillet.
Pour in the whisked eggs. Sprinkle lightly with:
Salt
Pepper
Don’t touch the eggs until the edge barely begins to set.
Here’s how to form a delicate egg scramble patty: Use a heat-proof spatula to gently push the section of eggs that has set to the side, allowing more of the un-cooked egg to flow across the surface of the hot skillet. Repeat until the egg doesn’t run into the void from pushing aside the set eggs.
Flip the egg patty. remove the skillet from heat. Top with:
Cheese, shredded
Step 4: Assemble
Slice the bread/bun/biscuit in half (optional: toast)
Top one half with egg scramble
Add a sausage patty
Top with the other half of bread/bun/biscuit
Serve hot.
Brenda’s tips:
Serving size: variable
It really is best if the bread/bun/biscuit is toasted
This method for cooking the eggs creates a beautifully fluffy egg, cooked through but not overcooked
Window to B’s kitchen . . .
