Making a phenomenal breakfast sandwich can take 4 minutes or 4 hours. Choose your own adventure.
4 MINUTE QUICK & EASY:
Ingredients:
• Squishy brioche bun (store bought is fine)
• American cheese slice
• Egg
• Thinly sliced ham
Instructions:
- Toast cut side of bun, cook egg + add cheese and allow to melt.
- Add sliced ham to bun and top with cheesed egg.
- It's the best thing you can make in 4 minutes.
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4 HOURS BREAKFAST SANDWICH:
ENGLISH MUFFIN:
• 140g or 1/2c warm water (86F/30C)
• 2g or about 3/4tsp instant yeast
• 10g or 3/4Tbsp olive oil
• 90g or 3/4c sourdough starter or poolish (see below)
• 250g or 1 1/2c AP Flour (11.7% protein)
• 4g or 3/4tsp salt
- Add ingredients to bowl and mix with a sturdy spoon to combine.
- Continue to mix with a wet hand by squeezing until homogenous and a dough has formed.
- Cover and allow to rise at room temp for 30min.
- Strengthen dough by folding as shown @5:31.
- Cover and allow to rise at room temp for another 30 minutes.
- Repeat strength-building fold.
- Cover and allow to rise for 60 minutes at room temp.
- Turn out the dough onto a floured work surface.
- Divide into six 75 gram pieces.
- Liberally dust a tray with cornmeal.
- Shape each piece of dough as shown @6:38.
- Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball.
- Cover with another tray or towel and allow to proof at room temp for 60-75min.
- Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan.
- I'm using about 1/4c or 60g for my 12" pan.
- When oil is preheated, add in English muffins.
- Cook on side one for 1.5-2min until golden.
- Fry on the second side for about 2 min.
- Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min.
SAUSAGE:
• 450g or 1lb ground pork
• 8g salt
• 4g black pepper
• 1g dried thyme
• 5g minced garlic
• 5g minced ginger
• 2g fresh sage, chopped
• 5g apple cider vinegar
• 15-20g maple syrup
Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat.
Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook.
MAKING THE SANDWICH:
- Preheat nonstick pan over med-high.
- Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area.
- Cook on side one for about 90 sec or until nicely brown.
- Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks.
- To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white.
- Hit the egg with salt and pepp.
- Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit.
- Once the yolk is set to your desired level of runniness, it's done.
- Cut english muffin in half and toast.
- To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey.
Enjoy that thing.