Three Eggs Any Style With Sausage Recipe

Bring sausages to temperature and brown

Take the sausages out of the refrigerator 5–10 minutes before cooking so they approach room temperature. Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 teaspoon olive oil and swirl to coat. Place the sausage links or patties in a single layer, leaving space between pieces.

Cook sausages without overcrowding, turning every 2–3 minutes so they brown evenly on all sides. For links, roll them as they brown to ensure even color. Total cooking time will be about 8–12 minutes for links and 6–8 minutes for patties, depending on thickness, until an instant-read thermometer registers 160°F (71°C) for pork or per package instructions.

If sausages are browning too quickly, reduce heat to medium-low and cover loosely for 1–2 minutes to allow them to cook through. Once cooked, transfer sausages to a plate and tent with foil to keep warm while you cook the eggs.

Fried (sunny-side or over-easy)

Wipe the skillet used for sausage or use a clean nonstick skillet and heat over medium-low. Add 1/2 tablespoon butter and let it melt and foam. Crack eggs into a small bowl one at a time, then gently slide into skillet, spacing them apart. Sprinkle with a pinch of salt and pepper. For sunny-side up, cook undisturbed until whites are set but yolks still runny, about 2–3 minutes. For over-easy, once whites are mostly set, gently flip each egg with a spatula and cook 10–20 seconds more for a runny yolk, or longer for firmer yolks. Remove to a plate.

Scrambled

In a small bowl, beat the 3 eggs with 2 tablespoons milk (adds creaminess), 1/4 teaspoon kosher salt and 1/8–1/4 teaspoon black pepper until uniform in color. Heat skillet over medium-low and add 1/2 tablespoon butter. When butter foams, pour in the eggs. Let the edges set for 10–15 seconds, then using a silicone spatula, gently stir and fold the eggs from the edges to the center, creating soft curds. Cook until just set but still moist, about 2–3 minutes total. Remove from heat immediately — residual heat will finish them. Stir in chopped chives if using and adjust seasoning.

Poached

Fill a wide saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar if desired (helps the white set). Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and carefully slip an egg into the center; repeat for remaining eggs, spacing them so they don't collide. Poach 3–4 minutes for runny yolks, or 4–5 minutes for medium-set yolks. Remove with a slotted spoon, drain briefly on paper towel, and season with salt and pepper.

Arrange the cooked eggs and sausages on warmed plates. Add toasted bread or an English muffin if using. Garnish the eggs with the remaining 1/2 tablespoon butter (optional) and a sprinkle of chopped chives. Serve immediately with ketchup or hot sauce on the side.

Leftovers: Refrigerate cooked sausage in an airtight container for up to 4 days. Eggs are best eaten fresh; if reheating, warm gently in a skillet over low heat to avoid overcooking.