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Perfect Breakfast Sandwich
A hearty outdoor breakfast sandwich featuring homemade maple‑sage sausage, a fried egg with a soft yolk, melted American cheese, and toasted English muffins. Made on a carbon‑steel griddle over a fire pit, this sandwich captures the classic New York bodega flavor with a sweet‑herby twist.
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Cost Breakdown
Critical Success Points
- • Mixing the sausage until a cohesive film forms on the bowl side
- • Testing a patty for seasoning before forming the full batch
- • Cooking English muffins on the cooler side to avoid a raw center
- • Pressing sausage patties to ensure even thickness and caramelization
Safety Warnings
- • Handle raw pork with clean hands and wash all surfaces thoroughly
- • Cook sausage to an internal temperature of 160°F (71°C)
- • Griddle surface can exceed 400°F; use heat‑resistant gloves
- • Butter can cause flare‑ups over open flame
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