Sec Recipe

Make and shape sausage

In a small bowl combine ground pork, 1/2 tsp salt, 1/8 tsp black pepper, crushed fennel seed, and brown sugar. Mix gently until just combined—avoid overworking to keep the patty tender. Form into a round patty about 3 to 3-1/2 inches in diameter and roughly 1/2 inch thick. If desired, press a slight dimple in the center so it cooks evenly.

Cook patty

Heat 1 tsp neutral oil in a nonstick or cast-iron skillet over medium heat until shimmering. Add the patty and cook undisturbed 3 to 4 minutes until deeply browned on the bottom. Flip and cook another 2 to 3 minutes until internal temperature reaches 160°F (71°C) and juices run clear. Reduce heat to low and keep warm in the pan while you cook the egg (or transfer to a plate tented with foil).

Cook over-hard egg

Wipe the skillet if needed and return to medium-low heat. Add 1/2 tsp butter or oil and let it melt and coat the pan. Crack the egg into the skillet. Season with 1/8 tsp salt and a pinch of black pepper. Let the egg cook until the white is set, about 2 to 3 minutes. Using a spatula, gently flip the egg and press lightly to ensure the yolk is fully set for an over-hard egg. Cook an additional 1 to 2 minutes until yolk is firm. Remove from pan and keep warm.

Toast bread and melt cheese

Split the English muffin or roll and optionally spread 1/2 tsp butter on cut sides. Toast in a dry skillet or toaster until golden. Place the toasted bottom half in the skillet over low heat, top with the cooked sausage patty, then lay the Tillamook cheddar slice directly on the hot patty so it begins to melt (about 30–45 seconds).

Finish sandwich

Place the over-hard egg on top of the melted cheddar, then crown with the top half of the muffin or roll. Press gently, slice in half if desired, and serve immediately.