Best Spicy Egg Sandwich With Sausage And Pickled Peppers Recipes

Spicy Egg Sandwich with Sausage and Pickled Peppers image

Provided by Mindy Fox

Yield 2 servings

Number Of Ingredients 11

1/2 lb. sweet or spicy Italian sausage, casings removed
1 Tbsp. unsalted butter
2 large eggs
Pinch of kosher salt
Pinch of crushed red pepper flakes (optional)
2 English muffins, toasted
Harissa paste (for muffins)
3 oz. feta cheese, thinly sliced
1/3 cup sliced drained Peppadew peppers (about 3 oz.)
1/2 cup cilantro leaves with tender stems
Mayonnaise (for muffins)

Steps:

Using damp hands, form sausage into two 1/4"-thick patties.
Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.

Sausage and Egg Sandwich image

Yield Makes 2 servings

Number Of Ingredients 6

1 1/2 tablespoons unsalted butter, softened
4 (1/2-inch-thick) slices country-style bread (4 to 5 1/2 inches wide)
1 tablespoon vegetable oil
4 (1/3-inch-thick) breakfast pork sausage patties (6 oz), thawed if frozen
6 tablespoons coarsely grated Swiss cheese (2 oz)
4 large eggs

Steps:

Butter bread slices and arrange 2, buttered sides down, on a large plate.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.
Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.
Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.