Directions
- 1Place breakfast sausages into a cast iron pan.
- 2Layer 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 cook evenly.
- 6Turn the bacon over.
- 7Add the tomatoes to the pan.
- 8Once the sausages have color and the tomatoes start to break down, transfer the entire skillet into the oven for about 4 minutes.
- 9While the skillet is in the oven, fry eggs: add a touch of oil and butter to a pan.
- 10Get your eggs into the pan.
- 11Season the eggs with pepper, salt, and a little touch of chili flakes.
- 12Add a touch of Sriracha woroo shusha sauce to the eggs.
- 13Toast two slices of bread in the egg pan to absorb the flavors, without adding butter.
- 14Drain the sausages from any excess fat.
- 15Crush the cooked tomatoes to release all their water.
- 16Add aged balsamic vinegar to the tomatoes and let it sit.
- 17To build the sandwich, place sliced sausages on the bottom bread slice.
- 18Layer the bacon over the sausages.
- 19Add the tomatoes next.
- 20Finally, add the fried eggs, which should be crispy underneath and runny in the middle.
- 21Close the sandwich with the other bread slice.
Ingredients
- breakfast sausages
- bacon
- pepper
- salt
- butter
- tomatoes
- oil
- eggs
- chili flakes
- Sriracha woroo shusha sauce
- 2 bread slices
- aged balsamic vinegar
Equipment
cast iron panoven
Tips
- Do not add extra salt to bacon as it's already salty.
- Crush the cooked tomatoes to release their water.
- Use aged balsamic vinegar for enhanced flavor.
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