Sausage and Egg Breakfast Sandwich

[ FAMILY COMMAND CENTER ]  [ FAVORITE RECIPES ]  [ SAUSAGE & EGG BREAKFAST SANDWICH ]
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Breakfast. One of the most favorite meals of the day, especially here in the Higham house. We like breakfast. And, one of our families favorite breakfast meals is the sausage and egg breakfast sandwich. Today, we want to share with you a delicious,  and easy breakfast to help you start your day!
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Let's start with your ingredients. You'll need a bagel, choose your favorite. For the most part, our kids love the simple plain bagel. Amy and Jay, we often opt for an everything bagel, or when we're really lucky and have fresh bagels in the house, an Asiago Cheese bagel is pretty amazing.

Grab an egg; our eggs are "home grown," provided by our ladies in the yard! You will also need a sausage patty and a slice of cheese. We use a pre-cooked sausage patty found in the frozen section of your local grocery store. As for the cheese, again, our kiddo's prefer a yellow American cheese, while Amy and Jay like to fancy up their sandwiches with Swiss, Provolone, Pepperjack, Colby, or Munster. 
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Step One: Heat. Grease. Toast.

Heat your pan with a high to medium heat. We've learned that a pan that is too hot will cook the egg to fast, or burn it up. You want the egg fried evenly on both side with the white thoroughly cooked without it becoming to be too brown or burned, or the yoke becoming hard.
(That is unless you prefer a hard yoke.)

As the pan heats up, drop a slice of butter into the pan. Not too much butter, but enough to pool in the pan. Of course if you'd rather not use butter a veggie oil or an olive oil works just as well. However, we like the flavor of the butter, so butter it is.

With the butter, you'll know if your pan is too hot if the burn turns brown or burns.
If that happens, start over because it will leave your eggs brown and crispy.
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If you have a second pan, heat it up for the sausage patty. Again, a high to medium heat is sufficient.
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As you heat you pan, drop your bagel into the toaster, set to you desired level of toasting.
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Step Two: The Egg & The Sausage.

 As the butter melts in your pan, move it around so that it coats the entire cooking surface. When evenly covered, crack your eggs and drop them into the pan. At the same time, place your frozen patty into the second pan. (On school mornings, when we are usually rushed for time, we place our frozen patties into the microwave on high for 45 to 60 seconds. This thaws and warms the sausage patty. Then we place it into the pan to finish the heating and browning of the patty.)

Now back to the egg. Do you like your egg wet or dry?
Among our crew, the preference is split. Some of our guys like their egg to be runny, we call that "wet," while others prefer to have the yoke broken and mixed in with the egg. We call that, "dry."

As you watch your egg, you're looking to see that the white is just about cooked while the yoke is not.  Here's where the pan heat matters. Too hot and the yoke will begin to harden on the bottom. If you look closely, you'll see a clear ring of white surrounding the yoke. This is when it's time to flip.
Timing is everything. Flipping the egg now will help with an even cooking of the white,
without the yoke becoming hard.

Don't forget to season your egg. Salt and pepper. Maybe a little paprika or parsley flakes.

Oh, and iIt's probably time to flip the sausage patty as well.
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Step Three: The Construction.

By now, your bagel should be toasted, so grab a plate and start building up with the bottom of the bagel on the plate. We prefer to have the sausage patty on the bottom of the sandwich. With the sausage on the bottom, and the egg on top, you find that the sandwich stacks nicely. With the sausage on top, we learned that the sandwich is unbalanced and sausage patty slides out leaving a mess as you eat.

Add your cheese selection as the next layer.
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Now add your egg.
For the sake of examples, the egg on the left is the "wet" egg. You can see that it still looks runny, yet the white around it is cooked. The egg on the right is the "dry" egg. The yellow yoke is cooked into the white of the egg. Note: the "dry" egg is not scrambled or mixed. We simply pop the yoke after we flip the egg and leave it cook as it is.

Top your egg off with your favorite condiment; ketchup, hot sauce, mayo, or whatever.
Then finish off with your bagel top, and your good to go!
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There you have it, a sausage and egg breakfast sandwich!

Now if you're really adventurous, dress your sandwich up with a few additional toppings.
How about some spinach leaves, lettuce, a little red onion, or a pickle?
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So, are you hungry yet?

Thanks for taking the time to read today's blog post. We hope you enjoyed the first installment of our new, Favorite Recipes, category. We hope to continue sharing our favorite recipes and cooking tips in the weeks and months to come.

We want to hear from you!
Since we're talking breakfast sandwiches, what's your favorite breakfast sandwich?
Please take a few minutes and leave a short comment below.
What's your favorite breakfast sandwich?
What toppings do you like to add to finish off your breakfast sandwich?
We'd love to hear from you!

Till next time, enjoy!

- the higham family -

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