Name: Fried Egg and Sausage Breakfast Sandwich
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: ¼ cup (60 ml) mayonnaise; 1 tbsp (15 ml) Dijon mustard; 1 tbsp (15 ml) whole-grain mustard; 4 Toulouse sausages, meat only; 6 cups (140 g) baby spinach; 4 slices raclette cheese; 4 brioche hamburger buns; 1 tbsp butter; 4 eggs; 4 leaves curly lettuce; 2 tbsp sour gherkins, chopped; 2 tbsp dill, finely chopped; ½ shallot, chopped

Preparation

Sauce
- In a bowl, combine all of the ingredients. Set aside.
Ssndwiches
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- Shape the sausage meat into 4 patties slightly wider than the hamburger buns. Lightly oil the patties.
- In a large non-stick skillet over high heat, cook the sausage patties on each side until browned, about 6 minutes. Set aside on the baking sheet.
- In the same skillet, cook the spinach in the sausage fat until wilted. Season with salt and pepper. Place the spinach over the sausage patties. Top with a slice of cheese. Clean out the skillet.
- Place the buns beside the patties on the baking sheet, cut sides up. Bake everything for 2 to 3 minutes or until the buns are warm and the cheese is melted.
- Meanwhile, in the clean skillet over medium heat, melt the butter. Crack the eggs into the pan and cook for 2 to 3 minutes or until the whites are set and the yolks are still runny. Season with salt and pepper.
Assembly
- Spread the mayonnaise sauce over the inside of the buns. Top the bun bottoms with the lettuce, sausage patties and eggs. Sprinkle with the pickles, dill and shallot. Close with the bun tops.

Fried Egg and Sausage Breakfast Sandwich

Categories

Ingredients

Sauce

Sandwiches

Toppings

Preparation

Sauce

Ssndwiches

Assembly

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan