Farmers’ Breakfast Sandwiches with Berkshire Pork Sausage
Pork sausage patties, cheddar cheese and over-easy eggs are tucked inside toasted English muffins to create these satisfying sandwiches. Serve for a casual weekend brunch with a fresh fruit salad alongside.
Ingredients
- 1 lb. Berkshire heritage pork breakfast sausage, formed into 6 patties, each about 3 inches in diameter
- 6 slices cheddar cheese, each about 3/4 oz.
- 6 English muffins, split and toasted
- 1 Tbs. vegetable oil
- 6 eggs
- Kosher salt and freshly ground pepper, to taste
- 6 butter lettuce leaves
- 6 tomato slices
Directions
Preheat a nonstick griddle pan over medium-high heat until hot. Cook the sausage patties until well browned and crisp underneath, about 5 minutes. Turn the patties over and place a cheese slice on top of each patty. Cook until the patties are well browned and crisp underneath, about 5 minutes more.
Place the patties, cheese side up, on the bottom halves of the English muffins. Drain the fat from the pan and wipe it out with paper towels.
Warm the oil in the griddle pan over medium-high heat. Working in batches, crack the eggs into the pan and cook until the whites turn opaque, about 1 minute. Gently turn the eggs over and cook for 1 minute more. Season with salt and pepper. Place 1 egg on top of each sausage patty.
Top each egg with a lettuce leaf and a tomato slice. Cover with the top halves of the English muffins. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.
