My Favorite Breakfast Sandwich

Folded scrambled eggs and spicy brown sugar sausage patties are the secret ingredients that make this sandwich really sing! From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission.

• Ready In: 45 mins
• Yields: 6 sandwiches

Ingredients

• SPICY BROWN SUGAR SAUSAGE PATTIES

• 1  dried bay leaf
• 1  teaspoon crushed red pepper flakes
• 1  teaspoon dry mustard
• 3⁄4 teaspoon nutmeg, freshly grated
• 1  teaspoon fennel seed, scant, toasted and lightly crushed
• 1  pinch ground cloves
• 1  lb ground pork
• 3  tablespoons fresh chives, chopped
• 1  tablespoon brown sugar, packed
• 2  teaspoons kosher salt
• 2  teaspoons  freshly cracked black pepper
• 4  tablespoons canola oil, for frying

• FOLDED SCRAMBLED EGGS

• 6  large eggs
• 6  teaspoons  whole milk
• 6  splash soy sauce (or tamari)
• 1⁄4 teaspoon black pepper, freshly cracked
• 6  teaspoons  clarified butter
• 3⁄4 cup sharp cheddar cheese, finely grated

• SANDWICH

• 6  English muffins, split and lightly toasted
•  ketchup
•  mayonnaise
•  your favorite  hot sauce

Directions

1. MAKE SPICY BROWN SUGAR SAUSAGE PATTIES:
2. In a spice grinder, or with a mortar and pestle, combine the bay leaf, red pepper flakes, mustard, nutmeg, fennel, and cloves. Pulse until you have a fine powder.
3. In a medium bowl, combine the ground spice mixture with the pork, chives, brown sugar, salt, and pepper. Using your hands or a spoon, thoroughly combine the ingredients.
4. In a heavy-bottomed skillet set over medium heat, heat 2 tablespoons of oil. Divide the meat mixture into twelve portions and shape into 1-inch-thick patties. Working in batches, cook the sausage patties 5 to 6 minutes per side, until browned on both sides, adding more oil as necessary between batches. Transfer to paper towels to drain, and serve warm.
5. To freeze, individually wrap the cooked patties in a plastic wrap and store for up to 2 months in the freezer. To reheat, gently warm in a greased skillet. You will need 6 patties to make sandwiches.
6. MAKE FOLDED SCRAMBLED EGGS:
7. In a small bowl, whisk together the egg, milk, soy sauce, and pepper.
8. In a 6-inch nonstick skillet set over medium heat, melt the clarified butter.
9. TIP: Make sure you don't pour all the wet mixture. Do it at one egg at a time to yield 6 folded scrambled eggs.
10. Pour the egg into the hot pan, tilting the pan to create a very thin, almost crepe-like layer. Reduce the heat to low and sprinkle the center 4-inch circle of egg with the cheese. Use a very thin spatula to fold the sides of the egg over the melting cheese, creating a small square. It’s ready now, and won’t last long, so slide it onto toast, into a sandwich, or something quickly and enjoy!
11. BUILD SANDWICHES:
12. Spread the English muffins with as much ketchup, mayonnaise, and hot sauce as you’d like. Top with warm folded scrambled eggs, warm sausage patties, and the English muffins tops. Wrap in waxed paper so that it covers half of the sandwich (and presumably keeps your hands clean). Enjoy warm.