Sausage, Egg, and Cheese Breakfast Sandwich with Calabrian-Chile Honey Butter
Crispy smashed sausage, runny egg yolk, melty cheese, a sweet and spicy spread, and only one pan to clean.
My favorite breakfast sandwich is a sausage, egg, and cheese on a lightly toasted English muffin. This recipe uses just one pan to get extra crisp and caramelized smashed sausage patties, gooey melted cheese with lacy edges, and soft-cooked eggs for that decadent runny yolk. A simple Calabrian-chile honey butter takes it to the next level.
Sausage, Egg, and Cheese Breakfast Sandwich with Calabrian-Chile Honey Butter
Crispy smashed sausage, runny egg yolk, melty cheese, a sweet and spicy spread, and only one pan to clean.
Bella Castillo
- For the Calabrian-chile honey butter:
- For the sandwich:
- 1.
Combine the softened butter, chopped Calabrian chiles, honey and salt in the bowl of a food processor or a container just large enough to fit the head of an immersion blender and blend until smooth.
- 2.
Preheat a Carbon Steel Griddle over medium. Split the english muffins and toast both sides until warm and lightly browned, about 3 minutes.
- 3.
While the muffins are toasting, divide the breakfast sausage into 2.5 oz. balls. Increase the heat to medium-high and add a light drizzle of neutral oil to the griddle, spreading to coat. Drop each ball of sausage onto the griddle and smash with a Grill Press. Cook until brown and crisp, about 2 minutes. Flip and top each with a slice of American cheese, cooking for 2-3 minutes more. Transfer to a plate.
- 4.
Reduce the heat to medium-low, and add 4 eggs to the griddle. Sprinkle with salt and fry to desired doneness (I suggest a runny or jammy yolk!).
- 5.
Spread each side of the English muffins with Calabrian-chile honey butter, and add the sausage and cheese followed by the eggs. Enjoy!
