Roadside Breakfast Lamb Sausage Sandwich
Chef Adam Moore
Charlie Baggs Culinary Innovations
Chicago
Housemade lamb sausage separates this breakfast sandwich from the pack. Forming the sausage mixture into a patty makes it easy to pick up and eat on the go. Chef Baggs suggests quickly dipping the cheese in hot water before placing it on the sandwich for that instant restaurant-quality melted cheese look.
Ingredients
1 lb. ground lamb
1 tbsp. maple syrup
1/2 tbsp. chopped fresh sage leaves
1/2 tsp. chopped fresh rosemary leaves
1/2 tsp. kosher salt
1/2 tsp. minced garlic
1/4 tsp. ground black pepper
1 1/2 tbsp. vegetable oil
4 large English muffins, toasted
2 tbsp. mayonnaise
4 eggs, scrambled
4 slices American cheese
Steps
- In large bowl, combine ground lamb, maple syrup, sage, rosemary, salt, garlic and pepper; mix well. Divide into four equal portions and form into flat patties.
- In large, nonstick saute pan or griddle over medium-high heat, heat oil. Cook lamb patties for 5 minutes, turning once, or until cooked through.
- For service, spread 1/2 tablespoon mayonnaise on inside of each toasted English muffin. Divide scrambled eggs equally among the English muffins. Top each with a lamb sausage patty and slice of American cheese.