A perfect breakfast sandwich is a thing of beauty. And we’ve yet to taste one better than this. You’re welcome.
Makes 4 breakfast sandwiches / Takes less than 20 minutes
1 (12-ounce) package The New Food Collective Breakfast Sausages
Olive or vegetable oil, for cooking
4 slices Cheddar or American cheese
4 large eggs
2 tablespoons chopped chives
Salt and freshly ground black pepper
2 tablespoons butter, plus more for buttering the biscuits
4 buttermilk biscuits or toasted rolls
1 large ripe tomato, sliced
Hot sauce, to taste
Remove the casings from the sausages then form each sausage into a 3-inch-wide patty. Heat a large heavy skillet over moderate heat until almost smoking. Drizzle a small amount of oil inside the hot skillet and swirl to coat. Add the patties and cook until the bottoms are well browned, about 3 minutes. Flip and continue to cook until sausage is cooked through, about 3 minutes more. During the last minute of cooking, lay 1 slice of cheese over each patty and cook until melted. Remove from the heat.
Meanwhile, crack the eggs into a bowl and whisk until well combined. Whisk in the chives and season with salt and pepper.
Heat an omelet pan or nonstick skillet over moderate heat. Add the butter, swirling the pan until butter is melted and foaming. Pour the egg mixture evenly into the pan, tilting the pan to cover the bottom of it evenly. The eggs should start to set quickly. Gently lift the edges of the set egg with a rubber spatula and let some raw egg flow underneath, continuing all around until the bottom is fully set but the top is still rather runny looking, about 30 seconds. Fold the omelet in half and continue to cook until softly set. Remove from the heat. Cut the omelet into four wedges. (Alternatively, simply scramble the eggs.)
Split the biscuits in half and spread the insides with butter, if you like. Lay a wedge of omelet over the bottom biscuits, then top each with a slice of tomato and a sausage patty. Season with hot sauce to taste, cover with the top biscuit and serve at once.