Serves 1
Directions
- 1Place breakfast sausages in a cast iron pan.
- 2Start layering in the bacon.
- 3Season with pepper, but no salt, as the bacon is already salty.
- 4Add a touch of butter to the pan.
- 5Turn the sausages over to brown them.
- 6Turn the bacon over.
- 7Add the tomatoes to the pan.
- 8Once the sausages have color and the tomatoes start to break down, transfer the whole skillet to the oven for about 4 minutes.
- 9To fry the eggs, add a touch of oil and butter to a pan.
- 10Get the eggs into the pan.
- 11Season the eggs with pepper, salt, and a little touch of chili flakes.
- 12Add a touch of Sriracha Worcestershire sauce to the eggs.
- 13Toast two slices of bread, not buttered, by letting them steal some flavor from the fried eggs.
- 14Drain the sausages.
- 15Crush the cooked tomatoes to release all their water.
- 16Add aged balsamic vinegar to the tomatoes and let it sit there.
- 17To build the sandwich, slice the sausages in half and place them on the bottom slice of bread.
- 18Layer the bacon over the sausages.
- 19Add the tomatoes.
- 20Finally, add the eggs, which should be crispy underneath and runny in the middle.
- 21Close the sandwich with the other slice of bread.
Ingredients
- Breakfast sausages
- bacon
- Pepper
- salt
- butter
- tomatoes
- oil
- eggs
- chili flakes
- Sriracha Worcestershire sauce
- 2 slices of bread
- aged balsamic vinegar
Equipment
cast iron panoven
Tips
- Do not salt the bacon as it is already salty.
- Crush the cooked tomatoes to release their water.
- Serve eggs crispy underneath and runny in the middle.
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