I’ve never met a meal more worthy of doing dishes. I mean, just look at that cheesy, eggy, deliciousness. This beauty comes from the brain of Molly Baz, recipe developer and author of the New York Times Bestseller, Cook This Book
To be real with you, this breakfast sandwich, dubbed the Smash Patty Breakfast Sando, has a lot of steps. Well, at least more than putting on pants and walking to the nearest BEC distribution center. But you might never venture out on a Sunday morning again after crushing this recipe. It’s that good. OK, I’ll stop sounding like a used car salesman now so you can just make this already.
Keep scrolling for a list of ingreds followed by all the details on how to craft your own.
Makes 2: one for now; one for…also now.
¼ cup mayo hot sauce (sriracha, Cholula, Red Clay, etc.)
½ white onion, sliced into paper-thin rings
2 English muffins (or kaiser or brioche rolls)
2 large eggs
Freshly ground black pepper
6 ounces breakfast sausage (loose or links)
1 tablespoon vegetable oil
2 slices American cheese
1 tablespoon butter
2 handfuls arugula
1. Mix your mayo and hot sauce together till it tastes just right.
2. Toss half your onion slices in a bowl with a pinch of salt and a few dashes of straight hot sauce. Stir and let pickle.
3. Lightly spread some of the mayo mixture on both sides of the English muffins.
4. Beat the eggs, then season ’em with salt and pepper.
5. Place your sausage on parchment paper (if using links, remove the casings first) and smash it into two ¼-inch-thick rounds.
6. Heat a skillet over medium heat and toast the muffins, cut sides down, until golden. Transfer to a plate.
7. Turn up the heat, add the veggie oil and sausage, then top with your remaining raw onions, season with salt, and cook until the patties are browned and crisp (about 3 to 5 minutes). Flip the patties over, turn off the heat, and place a slice of cheese on each one. Cover with a lid or baking sheet.
8. Add butter to a skillet over medium heat and scramble the eggs for about 30 seconds.