Breakfast sandwich with bacony breakfast sausage, fried egg and American cheese on English muffins
Claire Saffitz x Dessert Person · ♥ 28.7K likes · 1.3M views · 25 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g bacon
- 1 lb ground pork
- 2 tbsp fresh sage
- English muffin dough
Pick and finely chop fresh sage, about two tablespoons, holding a little back to adjust after tasting.
- 1 tsp fennel seeds
Chop or crush about a teaspoon of fennel seeds on the board, cupping a hand around them; they need not be uniform.
- 1 cloves garlic
- ¼ tsp cayenne
- 1 tbsp maple syrup
- 1 tsp kosher salt
Grate in one clove of garlic; add about a quarter teaspoon cayenne, a tablespoon of maple syrup and a teaspoon of kosher salt to the pork.
Firm the bacon in the freezer about 15 minutes, not frozen solid, and chop it as finely as possible; add to the bowl.
With cold ingredients and clean bare hands, mix with a kneading, folding and pressing motion until the mixture pushes back, feels sticky and bouncy, holds in a mass and leaves a film on the side of the bowl; err on the side of undermixing.
Pinch off about a tablespoon, flatten into a test patty and cook in a preheated carbon steel skillet with no added fat; taste for salt, sweetness and herbs, and check it holds together, mixing more if it falls apart.
Form the sausage into three to four ounce patties and stack between layers of parchment paper.
Set the griddle over the fire pit with a hot zone and a cooler zone. Put the wet English muffin dough on the cooler side still on its greased parchment, peeling the parchment off once cooked; flip back and forth until colored and cooked through, light for their size.
Press the sausage patties flat on the griddle with the press, using parchment so it does not stick, since they shrink; cook until browned around the edges, then move to a sheet tray.
Pressing and cooking the sausage
- 3 whole eggs
- salt
- pepper
- 3 whole English muffins
On a cooler part of the griddle, fry three eggs in the sausage fat plus a little butter; season with salt and pepper, break the yolks, and flip for the briefest moment so the yolk is set but still jammy.
Toast the split English muffins in a little more butter.
- American cheese
- ketchup
- hot sauce
Put American cheese over the eggs and melt on the griddle; assemble the sandwiches with sausage, egg and cheese, with ketchup and hot sauce.
Cheese and assembly