Sausage, English Muffin, and Cream Gravy Sandwich (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
10 large eggs |
2 tablespoons cold water |
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish |
salt and freshly ground black pepper |
4 tablespoons unsalted butter |
4 thick cut english muffins, toasted |
sausage and gravy, recipe follows |
1 cup grated monterey jack or white cheddar cheese |
1 pound breakfast sausage, casings removed |
1/2 large onion or 1 small onion, finely chopped |
1 jalapeno chile, finely chopped |
2 tablespoons all-purpose flour |
1 1/2 cups whole milk |
1 tablespoon finely chopped fresh sage leaves |
salt and freshly ground black pepper |
Directions:
1. Preheat the broiler.
2. Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
3. Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.
4. Sausage and Gravy:
5. Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.
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