All-American Breakfast Sandwiches

From Cook's Country | December/January 2014
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Why this recipe works:

To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins. After cooking patties of breakfast sausage in a skillet, we set them aside and use the flavorful drippings to cook four eggs. After a minute over the… read more

To bring a drive-through favorite home and make enough for a family of four, we start by using the broiler to toast buttered English muffins. After cooking patties of breakfast sausage in a skillet, we set them aside and use the flavorful drippings to cook four eggs. After a minute over the heat, the eggs get topped with the sausage and a handful of shredded American cheese. We cover the pan and let it sit until the eggs are cooked through and the cheese is melted. Tomato and baby spinach add freshness, and a simple mixture of mayonnaise and ketchup adds richness and tang to these crispy, buttery, gooey sandwiches that, despite the name, are irresistible 24-7.

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Makes 4 sandwiches

If there’s not enough fat left in the skillet after cooking the sausage in step 2, add enough vegetable oil to measure 1 tablespoon.

Ingredients

  • 4 English muffins, split
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 4 large eggs
  • Salt and pepper
  • 8 ounces bulk breakfast sausage
  • 4 slices deli American cheese (4 ounces)
  • 1 1/2 ounces (1 1/2 cups) baby spinach
  • 4 thin tomato slices

Instructions

  1. 1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and ketchup in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

    2. Working with wet hands, form sausage into four 4-inch-diameter patties. Cook sausage patties in 12-inch nonstick skillet over medium heat until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel–lined plate. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

    3. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

    4. Working quickly, top each egg with 1 sausage patty and 1 slice American cheese. Cover pan, remove from heat, and let stand until American cheese is melted and egg whites are cooked through, about 2 minutes.

    5. Spread mayonnaise mixture on muffin bottoms and place 1 sausage-and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

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