We have some pretty strong opinions on what goes into the perfect breakfast sandwich: English muffins and American cheese are non-negotiable. The eggs must be folded, not scrambled or fried, so they maintain their integrity in every bite. And a sandwich without breakfast sausage isn't one worth eating. We took some cues from the breakfast sandwich gods at restaurants like Eggslut in Los Angeles, Noble Sandwich Co. in Austin, and The Eastman Egg Company in Chicago to create our version of the ultimate breakfast sandwich. Here's how we do it:
Classic English muffins deliver the optimal bread-to-egg-to-sausage ratio (we’re fiercely loyal to Thomas’ brand.) After splitting the muffin in half with your hands (that’s Thomas’ 101—a knife levels all those good nooks and crannies), the gold-star move is to butter both sides of each half, then griddle them in a large cast-iron pan over medium-high heat, pressing down slightly until golden brown, about 3 minutes per side.
We’re going to pat ourselves on the back and say that our Southern-inspired sausage patties are better than anything you can buy at the store. These easy-to-make patties should be formed no thicker than ¼". While the English muffins griddle, cook sausage alongside until browned on one side, about 2 minutes. (If some of the fat from the sausage should get onto the muffin, don’t be mad at it.)
There’s a time and a place for American cheese, and trust us: This is that time and place. Other cheeses just can’t compete with its meltability. The game plan: Once one side of the sausage has browned, flip it and place 2 slices of cheese on top. When the sausage is cooked through and the cheese is melty (about 2 minutes more), turn off the heat, but let the muffin and sausage sit there so that they stay warm while you make the eggs.
The fluffy folded egg stays put when you eat it (unlike a scramble) and doesn’t dribble onto your face (like a fried). Begin by melting a dab of butter in a small nonstick skillet over medium heat. Beat 2 large eggs until well blended and add to a small nonstick skillet; season with salt and pepper. Using a heatproof rubber spatula, cook eggs, stirring pretty constantly to form pillowy curds (like a soft scramble) while lifting edges of the egg and tilting the skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, 2 minutes. Add a couple pinches of chopped chives and fold eggs into a half moon, then in half again so it all fits on that muffin.
A vinegary, not-crazy-fiery hot sauce (such as classic Cholula) is imperative for cutting through all the glorious fattiness. Also necessary: a drizzle of honey for the ultimate sticky-sweet-salty experience.
The ultimate homemade egg sandwich, also known as the breakfast, lunch, and dinner (why not?) of champions.