Sausage, Egg, Cheese Recipe

Make and shape sausage

Combine ground lamb and pork fat in a bowl. Add kosher salt, black pepper, smoked paprika, dried thyme, ground coriander, crushed red pepper flakes and minced garlic. Sprinkle the ice water over the mixture and mix with your hands until spices are evenly distributed and mixture is slightly tacky, about 1–2 minutes.

Divide the mixture into two equal portions and shape each into a 3/4-inch-thick patty slightly wider than the bun. Cover and chill in the refrigerator for at least 15 minutes to firm up (or up to 1 hour).

Heat a large skillet over medium-high heat and add neutral oil. When shimmering, add the sausage patties and cook until well browned and an internal temperature of 160°F (71°C) is reached, about 4–5 minutes per side depending on thickness. Transfer to a plate and keep warm.

In a small food processor or bowl, combine mayonnaise, chopped jarred cherry peppers, lemon juice, smoked paprika, salt and black pepper. Blitz or whisk until smooth and slightly pink. Taste and adjust seasoning. Refrigerate until ready to assemble. Can be made up to 2 days ahead.

Slice and toast buns: Slice brioche buns in half. Melt unsalted butter in a skillet over medium heat and toast cut sides of buns until golden, about 1–2 minutes. Remove and set aside.

Cook eggs

In the same skillet over medium-low, add a small pat of butter or nonstick spray and crack in eggs. For a classic sandwich, cook sunny-side up until whites are set but yolks still runny, about 2–3 minutes; for over-easy, flip and cook an additional 20–30 seconds. Season eggs with salt and black pepper.

Assemble each sandwich: Spread about 1 tablespoon cherry pepper aioli on the bottom bun. Place the warm lamb andouille sausage patty on top. Add a slice of cheddar cheese so it melts from the patty's residual heat (or briefly return patty+cheese to skillet for 10–15 seconds to melt). Place the cooked egg on top of the cheese, then fan half a ripe avocado (about 1/4 avocado per sandwich) over the egg. Finish with additional aioli on the top bun if desired and close sandwich.

Serve immediately while warm. If preparing multiple sandwiches to hold, wrap loosely in foil to keep warm for up to 20 minutes.