BA's Best Breakfast Sandwich

It's amazing how malleable eggs are, and this recipe yields an especially fluffy result. BA's Best Breakfast Sandwich is, well, the best.

Original recipe source

Cook time: 15 minutes

Servings: 1

Ingredients

• 0 tablespoons Unsalted butter enough to coat the muffin
• 1 English muffin split
• 1 English muffin split
• 1 patty BA's Best Breakfast Sausage patty
• 2 slices American cheese
• 0 knob Unsalted butter for cooking eggs
• 2 Large eggs beaten to blend
• 0 to taste Kosher salt
• 0 to taste Freshly ground black pepper
• 0 handful Chives chopped
• 0 to taste Hot sauce optional
• 0 to taste Honey optional

Instructions

1. Generously butter each half of the English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on the other side for about 3 minutes.
3. Meanwhile, cook the BA Breakfast Sausage patty on the griddle until browned on one side, about 2 minutes. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes.
4. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
5. Using a heatproof rubber spatula, cook the eggs, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes. Top with chives and fold eggs over to make a half moon; fold in half again.
6. To serve, top the bottom half of the English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close the sandwich and enjoy.