Sausage Egg Breakfast Sandwich with Truffle Cheese
This breakfast sandwich layers sweet tomato jam, a warm sausage patty and buttery scrambled eggs on a toasted brioche bun, finished with a slice of truffle cheese. It feels special enough for a weekend brunch yet comes together in about 15 minutes.
Preparation Steps
Whisk the eggs with a pinch of salt and pepper.
Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Add the eggs and stir slowly with a spatula until softly set but still moist, 2 to 3 minutes. Move to a plate.
Melt the remaining butter in the same skillet over medium heat. Warm the sausage patties for about 2 minutes per side, until heated through to 165°F (74°C).
Spread tomato jam on the bottom half of each toasted bun and top with a sausage patty.
Divide the scrambled eggs among the buns and lay a slice of truffle cheese on top so the heat softens it.
Sprinkle with chives, add the top halves of the buns and serve right away.
Tips & Variations
- Cook the eggs low and slow and take them off the heat while still a little glossy; they keep cooking on the plate.
- No truffle cheese? Use Gruyere, fontina or sharp cheddar, and swap tomato jam for chutney or ketchup.
- These are best eaten fresh; leftover cooked sausage and eggs keep in the fridge for up to 3 days and should be reheated until steaming hot.
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