Sausage, Egg & Cheese Recipe

In a small bowl combine mayonnaise, sriracha, lemon juice and honey (if using). Whisk until smooth. Season with kosher salt and freshly ground black pepper. Taste and adjust heat or acidity as desired. Refrigerate while you prepare the rest (can be made up to 24 hours ahead).

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil and swirl to coat the pan.

If using raw sausage patties, place them in the hot skillet and cook 3–4 minutes per side, flattening slightly with a spatula for even contact, until internal temperature reaches 160°F (71°C) and they are browned. If using pre-cooked sausage, cook 2–3 minutes per side until warmed through and browned. Reduce heat slightly if they brown too quickly.

When sausage is nearly done (about 30–45 seconds before finished), place a slice of cheddar on each patty; cover the pan with a lid for about 30–45 seconds to melt the cheese.

Wipe the skillet lightly (or use a second skillet) and return to medium-low heat. Add a small pat of butter or 1 tsp neutral oil and let it melt to coat.

Crack one large egg into a small ramekin to check for shells, then gently slide the egg into the skillet. Repeat for the second egg, leaving space between them.

Season eggs lightly with 1/8–1/4 tsp salt and a pinch of black pepper. Cook undisturbed until the whites are mostly set but the yolks still look jiggly at the edges, about 2–3 minutes.

Carefully flip each egg with a thin spatula and cook for 10–20 seconds for over-easy (yolk still runny) or up to 40 seconds if you prefer slightly less runny yolks. Remove eggs to a plate and keep warm.

Split the brioche buns and spread the cut sides lightly with the 1 tbs softened butter.

Toast the buns buttered-side down in a clean skillet over medium heat until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Spread about 1 to 1 1/2 tsp of sriracha mayo on the bottom half of each toasted bun and a light smear on the top half if desired.

Place the cheddar-topped sausage patty on the bottom bun, then gently set the over-easy egg on top of the cheese. If cheese is very melted, place the egg directly on the cheese; if not fully melted, the heat of the egg will finish melting it.

Close the sandwich with the top bun. If desired, press gently and serve immediately while hot. Repeat assembly for the second sandwich.

Serve

Serve the sandwiches immediately while the egg yolk is runny and cheese is warm. Offer extra sriracha mayo on the side.

Make-ahead and Storage

Sriracha mayo can be made up to 24 hours ahead and refrigerated. Cooked sausage patties can be refrigerated for up to 3 days or frozen; reheat in a skillet. Assemble and cook eggs just before serving for best texture.