Weekend breakfast splurge? Yes, please.
I’m sure I’ve mentioned before that my parents own and operate an ice cream shop in North Central Pennsylvania. And because, (like someone else I know cough, cough) enough is just never enough for them, they’ve decided to stay open seven days a week through the summer, and start serving breakfasts.
Can you say ‘gluttons for punishment’?
My dad called me after he made this monumental ‘retirement business’ decision asking for suggestions on what they should serve for said breakfasts. He needed a signature sandwich that would be somewhat simple to prepare, without super expensive ingredients, yet still set apart from the norm.
Challenge. Accepted.
This delicious breakfast splurge combines classic pork sausage with a perfectly fried egg, and sweet (slightly salty) maple infused mayo with fresh sage. All sandwiched between a lightly grilled english muffin.
Um, thank you, Sir. May I have another?
Sausage and Egg Sandwich with Maple Sage Mayo
(makes 2 sandwiches)
Maple Sage Mayo:
1/4 cup mayonnaise
1 tbsp pure maple syrup
1 tbsp fresh sage (minced)
Sandwiches:
1/4 lb pork sausage (I used classic flavor Jimmy Dean Pork Sausage)
2 english muffins
2 large eggs
2 tbsp butter (melted)
To make the maple sage mayo, combine the mayonnaise, maple syrup and minced sage in a small dish and mix to combine thoroughly. Cover and refrigerate until ready to use.
To make the sandwiches, divide the pork sausage in half and make two patties that are just a wee bit larger in diameter than the english muffins. Cook the sausage patties over medium heat until browned on both sides and cooked through the center (around 5 minutes on each side.) Transfer to a paper towel lined plate, remove the pan from the heat and wipe it down with a dry paper towel. In the same pan, cook the eggs to desired doneness (I like mine over medium.) While the eggs are cooking, split the english muffins and brush the insides with the melted butter, then place them butter side down in the same pan with the eggs to slightly brown and crisp them up.
Transfer the ‘toasted’ english muffins to serving plates, spread each half with a light layer (or if you’re like me, a heavy dollop) of the maple sage mayo, arrange one sausage patty and a fried egg on two of the muffin halves, then sandwich with the remaining english muffins.
The flavor profile on these is pretty amazing. And so easy to prepare. No cheese. No fancy accoutrements. No unnecessary garnish. Just plain f’ing delicious.
If you’re ever in Cedar Run, PA. Swing by my parent’s lil’ shop and order one. You won’t be disappointed.
Oh, and give my dad a kiss on the cheek (from me, of course.)
OMFG. SO GOOD.
omfg. so good. 