In honor of Father’s Day, I created this recipe from my dad. He is a lifelong fan of breakfast sausage and eggs … and, um, English muffins. But who needs bread when stuffing is the best part? To make this breakfast sandwich resemble those of a certain fast food place (you know: the one with the mascot strange clown), you will need any special equipment, namely, cookie cutters, but stainless steel if you ’em, this recipe is very easy. In addition, you can eat these sammies completely hands.
2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
¼ pound bulk raw pork breakfast sausage
2 large eggs
Freshly ground black pepper
¼ cup water
1 heaping tablespoon guacamole (optional)
This is what you should do: Take two cookie cutters stainless steel 3 ½ inches, and grease well with melted butter inside. Place a knife on a plate and fill it with the sausage meat. (You can also easily make your own breakfast sausage bulk. Here is the recipe of Jen Cereghino. Also I have a recipe for maple Breakfast Sausage on my next cookbook.)
(If you don’t have bulk sausage handy, just cook up some bacon. I just Instagrammed a photo of a Bacon Egg “McMuffin” this morning—and if you’re not already food-stalking me on Instagram, you really should.)
Gently press the meat down to uniformly shape a sausage patty.
Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
Clean the biscuit cutter and grease it again.
Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
If your patty’s thick, you may need to cover the pan to make sure it’s cooked through. Once the patty’s ready, transfer it to a plate.
Now, onward to the eggy “buns”…
Grab two small bowls and crack one egg into each.
Pierce the yolks with a fork.
Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.)
When the ghee’s shimmering, place the two greased biscuit cutters in the pan…
…and pour an egg into each mold.
Season the eggs with salt and pepper to taste.
Add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
Turn down the heat to low…
…and cover the pan.
Cook the eggs, covered, for about 3 minutes or until cooked through.
Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing aheat-resistant glove.
Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
If you’re feeling old-school, you can eat the sammie as-is…
…or wake up your palate with a squiggle of sriracha.
But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
Once you’ve gussied up your “McMuffin,” pick it up and chow down!