One word comes to mind when I make this upscale sandwich; sublime
. It is made from ordinary ingredients, with prepared as well as they can be. And the sum of the ingredients is greater than any single part.
So now that the Chief Longwind part is out of the way, let's build this little piece of cullinary art.
1. 1 slice of your favorite bread. (I love the Aunt Millie's Best grain, 15 whole grain bread for both texture and flavor)
2. 1 inch thick slice of your favorite Breadfast sausage, flattened into a 4 inch round (Tennesey Pride Hot for me thank you)
3. 1 large egg
4. 12 oz. water
5. 1 tbs. table salt
Place the water and salt into your smallest saucepan and bring to a boil. Lower the heat until the water is still, but hot.
While the water is coming up to temp, heat a suitable pan for grillng the bread. Butter the bread on both sides with salted butter. Preheat a small frying pan for cooking the sausage.
Get the sausage cooking over medium heat, and place the bread on the hot griddle, or pan. Gently break the egg into the hot, salted water. The salt in the water will perfectly season the egg. Cook both the sausage and bread until golden brown on both sides. Every few minutes gently jostle the egg with the back of a spoon so as to test who firm the egg white is. It is done when there is not gooey egg white and a pink film forms over the yolk. Place the toast on a plate, followed by the sausage. Use a slotted spoon to remove the egg from the water and place on top of the sausage. Break the egg yolk and use a fork to spread it all over the eggwhite, sausage, and bread.
It took me a while to learn how to prepare perfectly poached eggs, but that's how you do it. You elevate so many dishes by topping them with a poached egg. But this breakfast sandwich, IMHO, is one of the very best. It takes a little more work, and dirties a few more pans, but is so worth the extra effort. I may even like this breakfast better that a stack of perfect pancakes, and that's saying something
Seeeeeeya; Chief Longwind of the North