Breakfast Sandwich Recipe

Toast and cook sausage

Split and toast the English muffin until golden. While the muffin toasts, heat a nonstick skillet over medium heat. If using raw sausage patty, cook 4–5 minutes per side until internal temperature reaches 160°F (71°C). If using pre-cooked, heat 1–2 minutes per side until hot. Remove sausage and keep warm.

Fry eggs

Lower heat to medium-low and add 1 tsp butter to the same skillet. Crack 2 large eggs into a small bowl, season with 1/4 tsp salt and 1/8 tsp black pepper. For over-easy: carefully slide eggs into skillet and cook 2–3 minutes until whites are set, then gently flip and cook 15–30 seconds. For sunny-side: cover skillet and cook 3–4 minutes until whites set but yolks runny. For fully cooked yolks, cook longer to desired doneness.

Assemble sandwich

Place bottom half of toasted English muffin on a plate. Top with the warm sausage patty, place the fried eggs on the sausage, then add a slice of sharp cheddar so it melts slightly from the residual heat. Spoon 1–2 tbsp pickled red onion over the cheese. Drizzle 2–3 tbsp of warm hollandaise (see below) over the eggs or spread on the muffin top, then close sandwich with the top half of the muffin. Serve immediately with your choice of side.

Clarify and melt butter

In a small saucepan over low heat, melt 3 tbsp unsalted butter until fully liquid and remove from heat. Keep warm.

Whisk yolks

In a heatproof bowl (or the top of a double boiler), whisk 2 egg yolks with 1 tsp lemon juice and 1/4 tsp Dijon mustard (if using) until combined.

Emulsify

Place the bowl over (not touching) simmering water and whisk constantly for 1–2 minutes to gently cook and thicken the yolks. Slowly drizzle the warm melted butter into the yolks in a thin stream while whisking vigorously to create an emulsion. Continue until all butter is incorporated and sauce is thick and silky. Remove from heat.

Season

Whisk in 1/8 tsp salt and a pinch (about 1/16 tsp) cayenne pepper. Taste and adjust lemon or salt as desired. Keep warm until ready to serve (avoid reheating directly on high heat to prevent breaking). Makes about 3–4 tbsp.

If serving hash browns, heat 1 tbsp oil in a skillet over medium-high and cook 3/4 cup shredded potatoes until golden and crisp, 6–8 minutes, seasoning with salt and pepper. For mixed greens, toss 1 cup greens with a light vinaigrette. For fresh fruit, plate 1/2 cup seasonal fruit.