The biggest (and best) breakfast sandwich
Ingredients
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon maple syrup
- 1½ teaspoons kosher salt
- 1 teaspoon fennel seeds
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 pound medium ground pork
- 1 egg
- 1/2cup bread crumbs
- 1/4 cup milk
ASSEMBLY
- 1 Brioche bun
- 1 tablespoon mayo
- 1 4 ounces sausage patty
- 2 slices Old cheddar cheese
- 3 eggs, beaten
- Kosher salt And black pepper
- 1 tablespoon finely chopped chives
- Hot sauce and maple syrup
Directions
- Mix the bread crumbs , egg and milk together in a small bowl and set aside.
- Mix thyme, syrup, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add bread crumb mix, pork and spice mixture together and mix with your hands until it's blended.
- Scoop out small handfull of mixture and flatten into patties.
- Let firm in the fridge.
ASSEMBLY
- Generously butter each half of brioche bun and in a large cast-iron pan toast the bun over medium on both sides until golden. Set aside.
- cook The Sausage patty in the skillet till cooked thru and brownFlip and top with cheddar cheese; cook and cover until cheese starts to melt. Set aside
- Heat butter in a small nonstick pan on medium. Add eggs and season with salt and pepperUsing a wooden spoon ,cook, and stir the eggs quickly until mostly set but still a little runny
- Mix in chives and fold eggs over To serve, top bottom half of Bun with ittle mayo then egg, then sausage. Add some hot sauce and maple syrup.
