Maple Sausage Breakfast Sandwich

Smashed Maple Sausage Breakfast Sandwiches (with Herby Aioli and Arugula)
Serves: This recipe makes 4 sandwiches; however, using 1 lb of ground pork makes 8 patties, so you can save the rest for another day

Ingredients:

Smashed Sausage Patties (makes 8)

  • 1 lb ground pork

  • 2 tbsp maple syrup

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp dried sage

  • ½ tsp dried thyme

  • ¼ tsp ground nutmeg

  • ¼ tsp cardamom

  • ⅛ tsp ground cloves

Herby Aioli:

  • ½ cup mayonnaise

  • ½ lemon, juiced

  • 1 tbsp finely chopped parsley

  • 1 tbsp finely chopped chives

  • 1 tsp garlic powder

  • ¼ tsp salt

  • ¼ tsp ground black pepper

Assembly:

  • 2 tbsp avocado oil, divided

  • 8 eggs *use Milo’s eggs! They’re the best :)

  • 4 slices cheddar cheese

  • 2 cups arugula

  • 4 sprouted grain English muffins*

Method:

  1. Make the aioli: in a small bowl, whisk together the mayonnaise, lemon juice, parsley, chives, garlic powder, salt, and pepper until combined. Cover and refrigerate until ready to use.

  2. In a medium bowl, combine the ground pork, maple syrup, salt, garlic powder, dried sage, dried thyme, nutmeg, cardamom, and cloves until well combined. Form into 8 evenly sized balls and set aside.

  3. Heat a large skillet over medium-high heat with 1 tbsp of the avocado oil. Once the pan is very hot, place one pork ball in the center and smash it down hard with a flat metal spatula. Leave it alone and let it sear for 60-90 seconds, then flip and cook the other side for another 30-60 seconds, until cooked through. Remove to a plate and repeat with the remaining pork balls.

  4. In the same skillet, add the remaining 1 tbsp avocado oil and crack in 4 eggs (or fewer, depending on the size of your skillet). Season with salt and pepper and cook until set on one side, then flip, top each egg with ½ slice of cheddar cheese, and continue cooking until the yolk is set to your liking. Repeat with the remaining eggs.

  5. While the eggs cook, toast the English muffins. Slather a generous tablespoon of the herby aioli on one half of each muffin. Top with arugula, one smashed sausage patty, and two eggs, then close the sandwich with the other muffin half. Serve warm.

*Sprouted grain products tend to be easier to digest than traditional gluten-containing products, and they're more nutrient-dense too. The English muffins can be swapped for slices of sourdough or a gluten-free bread if desired.

 

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