Sausage and Egg Sandwiches
Pickled peppers add a sweet-hot kick that pairs well with the rich sausage, but for a milder contrast, sub in roasted red peppers instead.Ingreadient:
- 4 tsp. olive oil, divided
- 2 thin slices red onion
- 12 oz. sweet Italian sausage (casings removed)
- 2 oz. extra-sharp Cheddar cheese, coarsely grated
- 4 large eggs
- 4 English muffins, split and toasted
- 6 sweet piquante peppers, sliced (we used Peppadews)
- 1/4 c. flat-leaf parsley
Direction
- Heat 2 tsp oil in large cast-iron skillet on medium. Add onion and cook 3 minutes. With wet hands, shape sausage into four 1/4-inch-thick patties, add to skillet with onion, and increase heat to medium-high. Flip onion and cook until just tender, 2 to 3 minutes more. Cook patties until browned, 2 to 3 minutes, then flip.
- Separate onion slices into rings and arrange on top of patties, then top with Cheddar and continue cooking until sausage is cooked through, 2 to 3 minutes more.
- Meanwhile, heat remaining 2 teaspoons olive oil in large nonstick skillet on medium and cook eggs to desired doneness, 4 to 5 minutes for runny yolks. Top bottom halves of muffins with sausage, then eggs, pepper slices, and parsley
