Breakfast Horseshoe Recipe

Bring a large skillet or griddle to medium heat. Brush both sides of the sourdough slices with melted butter (about 2 tbs total). Toast slices on the hot surface 2–3 minutes per side until golden and crisp. Keep warm in a low oven (200°F / 95°C) while you prepare other components.

Form Patties

In a bowl combine ground pork, salt, pepper, dried sage, garlic powder, and onion powder. Mix gently to combine. Divide into four equal portions and form into flat patties roughly the diameter of the sourdough slices and about 1/2-inch thick.

Heat a large skillet over medium-high heat and add 1 tbs neutral oil. When shimmering, add the sausage patties without crowding. Cook 3–4 minutes per side until deeply browned and cooked through (internal temperature 160°F / 71°C). Remove patties to a plate and reserve any browned bits and rendered fat in the pan for the gravy. Crumble half of the cooked patties (about 1/2 cup) for the gravy and leave the other patties whole to top the toast.

While patties cook, par-cook the diced potatoes: place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just tender but holding shape. Drain and let steam dry for a minute.

In a separate large skillet, heat 2 tbs olive oil over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to form a crust. Toss, then add diced onion and red pepper. Season with smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper. Continue to cook, stirring occasionally, 6–8 minutes more until potatoes are golden and tender. Taste and adjust seasoning. Stir in chopped parsley if using and keep warm.

Use the skillet with reserved sausage drippings; if there is less than 1 tbs fat, add up to 2 tbs butter. Melt 2 tbs butter over medium heat. Sprinkle in 3 tbs flour and whisk constantly to make a roux, cooking 1–2 minutes until it smells slightly toasted but not brown.

Gradually whisk in 2 cups whole milk, scraping any browned bits from the pan. Bring to a gentle simmer, whisking, until thickened about 3–5 minutes. Stir in the crumbled browned sausage (about 1/2 cup). Season with 1/2 tsp salt, 3/4 tsp black pepper and 1/2 tsp hot sauce if using. Simmer 1–2 minutes more to meld flavors. Keep warm on lowest heat, stirring occasionally.

Cook eggs to order: heat a nonstick skillet over medium-low, add 1 tsp butter. For sunny-side or over-easy, crack each egg into the pan and sprinkle with a little salt and pepper. Cook until whites are set, 2–3 minutes for sunny-side; for over-easy flip and cook an additional 30–45 seconds for runny yolks. For scrambled, whisk eggs with a pinch of salt and cook gently, folding until soft and just set.

To assemble each Breakfast Horseshoe (serves 2 with two patties and two eggs each, adjust per serving): Place 2 toasted sourdough slices across a large plate as the base. Top with two whole sausage patties (stacked or side-by-side). Spoon a generous portion of home fries alongside or atop the patties. Ladle hot sausage gravy over the patties and toast so it soaks slightly into the bread. Place cooked eggs on top or beside the stack. Sprinkle with sliced chives/green onion and additional black pepper to taste.

Serve immediately while hot. Leftover gravy can be refrigerated up to 3 days and gently reheated with a splash of milk; potatoes reheat well in a skillet to re-crisp.