The Dane Recipe

Cook sausage patty

If using a raw breakfast sausage patty, heat a nonstick skillet over medium heat. Add 1 tsp oil if needed. Cook the patty 3–4 minutes per side until internal temperature reaches 160°F (71°C) and exterior is browned. Reduce heat to low and keep warm in the skillet or tent loosely with foil.

Cook bacon

If using bacon, place the strips in a cold skillet in a single layer. Turn heat to medium and cook 4–6 minutes, flipping occasionally, until crisp-to-preferred doneness. Transfer to a paper towel-lined plate to drain and keep warm.

Fry the egg (sunny-side or over-easy)

Melt 1 tsp butter in a small nonstick skillet over medium-low heat. Crack the egg into the pan. Season with 1/4 tsp salt and a pinch of black pepper. For sunny-side: cook undisturbed until whites are set and yolk is runny, about 2–3 minutes. For over-easy: when whites are mostly set, gently flip and cook 10–20 seconds. Keep the egg warm off heat.

Lightly toast the pumpernickel slice in a toaster or on a skillet until edges are crisp and surface is warmed, about 1–2 minutes. If using a skillet, spread a thin smear of butter on the bread before toasting for extra flavor.

Place the warm pumpernickel on a plate. Spoon 1 tbs of seasonal jam onto the bread and gently spread into an even layer, leaving a small border.

Top the jam with the Havarti cheese (about 1 oz). If you prefer the cheese melty, place the open-faced sandwich under a broiler or in a 325°F (160°C) oven for 1–2 minutes until the cheese softens — watch closely.

Arrange the cooked sausage patty or bacon on top of the cheese. Place the fried egg on top of the protein.

If using, scatter 1/4 cup microgreens or arugula over the egg and drizzle hot sauce or smear mustard to taste. Serve immediately while warm.