Pork Patty Breakfast Sandwich
This decadent creation from reader Denise Woodward, author of the blog Chez Us, combines hollandaise, spinach, and a homemade sausage patty that cleverly encases a runny egg yolk on a toasted English muffin, for an out-of-this-world breakfast sandwich. This recipe first appeared in our April 2011 special Sandwich Issue with the article Picture-Perfect.
Enlarge Image Credit: Denise Woodward/Chezus.comSERVES 2
5 tsp. olive oil
1 shallot, finely chopped
4 oz. fresh spinach
Kosher salt and freshly ground black pepper, to taste
5 egg yolks
Juice and zest of ½ lemon
4 tbsp. unsalted butter, melted
8 oz. ground pork
2 tbsp. panko bread crumbs
2 tsp. finely chopped thyme
¼ tsp. piment d'Espelette
2 English muffins, toasted
½ avocado, peeled, pitted, and thinly sliced
1. Make the spinach and the hollandaise: Heat 3 tsp. oil in a 10″ skillet over medium-high heat. Add shallot and cook until soft, about 1 minute. Add spinach and cook, stirring often, until just wilted, 2–3 minutes. Season with salt and pepper; set aside and keep warm. Place 3 egg yolks, lemon juice and zest, salt, and pepper in a blender; at medium speed, slowly drizzle in butter, to make a smooth, thick hollandaise. Cover and set aside.
2. Combine pork, bread crumbs, thyme, piment d'Espelette, salt, and pepper in a medium bowl, and halve mixture. Working with one half at a time, take ⅔ of pork mixture, and in the palm of your hand, form a flat disk with a well in the center; place 1 yolk inside. Form a thin patty with the remaining ⅓ of mixture, place over yolk, and gently pinch together the two portions, to seal.
3. Heat remaining oil in a 12″ skillet over medium heat, and add pork patties. Cover skillet with a lid and cook, turning once, until pork is cooked through and yolks are still runny, about 10 minutes.
4. Place spinach mixture on bottom halves of English muffins, top each with avocado and a pork patty, and cover with hollandaise. Add muffin tops, and serve.