Serves 4
Author note: This recipe uses Curtis Stone’s Teppanyaki Plate (cast iron griddle), which is designed for open fame. If you do not have one, don’t fret. Any skillet will do; however, you will not be able to cook the breakfast items simultaneously. For sandwiches cooked in a skillet: first toast the bread in melted butter, then cook the sausages and lastly, cook the eggs. Condiments are a great addition to this sandwich. Whole grain mustard, mayonnaise or even special sauces make this sandwich pop.
spreadable unsalted butter
bakery fresh bread, sliced
4 eggs
kosher salt
4 sausage patties (pre-cooked or uncooked)
grated cheddar cheese
whole grain mustard, optional topping
hot sauce, for topping
fresh basil, for topping
Cut bakery fresh bread into 8 slices and top both sides with unsalted butter. Set aside.
Crack the eggs into individual ramekins. Set aside. Prep the Curtis Stone Teppanyaki plate with cooking oil. Preheat over medium heat, either indoor on a cooktop or outdoor on a grill.
On one half of the plate, add four pieces of bread. On the other half add the sausage.
Toast the bread on both sides until golden, 2 to 4 minutes. Remove and repeat with the remaining four pieces of bread.
Meanwhile, cook the sausage until heated or cooked through, turning occasionally. Remove and set aside.
Add the eggs to the plate and cook to your preference. Top each egg with a touch of salt and grated cheddar cheese.
Add a hearty smear of whole grain mustard to one slice of toasted bread. Place the sausage and egg onto the toasted bread. Top each egg with hot sauce and fresh basil leaves. Top with a second piece of bread or serve open faced. Enjoy!