bonappetit.com came up with a delicious breakfast treat that we can’t wait to try. No more driving through for our Egg Muffin breakfast sandwich!
1 English muffin
1 Sausage patty
2 slices American cheese
2 large eggs, beaten to blend
Kosher salt and freshly ground black pepper
Handful of chopped fresh chives
Hot sauce and honey (optional)
Butter each half of the English muffin on both sides. Heat a large griddle on both sides and toast muffin until golden brown. Flip and toast on other side until golden brown
Meanwhile, cook Sausage patty on griddle until browned on 1 side.
Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat.
Heat butter in a small nonstick skillet and add eggs; season with salt and pepper. While cooking the eggs, lift the eggs with a spatula and tilt skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
Top with chives and fold eggs over to make a half moon; fold in half again.
To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired.
Be sure to check out the original recipe at bonappeit.com and leave a 5 star review!
Check out another Apodaca’s Appetite: Wine Wednesday – 2013 Cuttings
Original Article and image credit: BA’s Best Breakfast Sandwich
Recipe by Alison Roman
Photograph by Christopher Testani