Three Eggs With Sausage Recipe

Prepare sausage

Heat a medium nonstick or cast-iron skillet over medium heat. Add 1 tsp neutral oil. Place the 2 sausage links or patties in the skillet and cook 2–4 minutes per side for links (or 4–6 minutes per side for thicker patties), until well browned and cooked through (internal temperature 160°F / 71°C for pork; follow package instructions). Reduce heat to low and keep sausages in the skillet to stay warm.

Preheat pan for eggs

Wipe excess grease from the skillet with a paper towel, leaving about 1/2 tsp of rendered fat, or remove sausages to a plate and add 1 tbs unsalted butter to the same skillet. Heat butter over medium-low until it foams but does not brown.

Cook eggs (suggested: sunny-side or over-easy)

Crack 3 large eggs into a small bowl, one at a time, then gently slide them into the skillet so they stay separate. Increase heat slightly to medium-low. Season eggs with a pinch of the salt and a little black pepper. For sunny-side up: cover the skillet with a lid and cook 3–4 minutes, until whites are set and yolks still runny. For over-easy: cook 2–3 minutes until whites are mostly set, gently flip each egg with a spatula and cook 15–30 seconds more for runny yolks, or 45–60 seconds for medium yolks. Adjust time for your preferred doneness.

Finish and plate

Transfer eggs and sausages to a plate. Sprinkle the remaining salt and black pepper to taste over the eggs, and garnish with the chopped parsley if using. Let sausage rest 1 minute before serving to redistribute juices.

If serving with toast or an English muffin, while eggs cook, toast the bread. Spread 1 tsp butter on the hot toast and place on the plate alongside the eggs and sausage.