It’s understandable: breakfast sandwiches are many people’s weakness. They’re hot, usually slathered in cheese, and they make mornings worth it. The trouble? Well, most of them are chockfull of gluten, wheat and preservatives that no-one can pronounce. So why not rid yourself of the bother and make your own version of an egg muffin sandwich. This one from Mark’sDailyApple is great for many reasons: there’s eggs, there’s sausage and there’s bacon. And that’s it. Try it.
- 1 pound ground beef or pork (450 g)
- 1/2 teaspoon salt (2.5 ml)
- 1/2 teaspoon black pepper (2.5 ml)
- 1 to 2 teaspoons fennel seeds (5 to 10 ml)
- 1/4 teaspoon ground nutmeg (a pinch)
- 1/2 teaspoon ground allspice (a pinch)
- 6 strips of cooked bacon
- 12 eggs
- In a bowl, mix together the ground meat and salt, black pepper, fennel seeds, nutmeg and allspice. Form the meat into 6 patties weighing about 2.5 ounces/70 g each. Set aside.
- Heat a well-oiled skillet over medium-low heat. Set a 3 1/2-inch (9 cm) biscuit cutter in the skillet. Whisk one egg and pour the egg into the biscuit cutter. As the egg cooks, gently scramble it with a small rubber spatula or other utensil, making sure to scrape up/pull back the bottom and let more of the raw egg hit the hot pan (sort of like cooking an omelet).
- Once the egg is about 1/2 way cooked, stop scrambling and leave the egg alone so it can firm up on the bottom. Run the spatula around the edge of the biscuit cutter to loosen the egg and gently lift the biscuit cutter. Flip the egg patty and cook for 1 or 2 minutes more. Repeat this process until you have enough egg muffins for your sandwiches.
- In the same skillet, raise the heat slightly and cook the meat patties for 3 to 5 minutes a side until done.
- To make a sandwich, layer the egg, burger and bacon and top with another egg.
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