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madbakerThis week's Resolution Recipe: Scrambled Egg and Sausage Sandwich.
1 yellow onion
no garlic (I added... more. Minced.)
1 1/2 Tbsp olive oil
1/4 tsp salt, divided
1 1/2 tsp balsamic vinegar
4 slices thick-cut sandwich bread (I used house-made $4 toast)
6 oz raw Mexican chorizo sausage (I used house-made sage breakfast sausage... it's what we already had.)
1 1/2 Tbsp unsalted butter, softened
4 large eggses
1 Tbsp mayonnaise
1/2 cup shredded Gruyere cheese
Caramelize onions: slice 1/4" thick. Set a saute pan over medium-high heat and add 1 Tbsp oil. When hot, add onions and 1/8 tsp salt and garlic and stir. Cover pan and cook onions until softened, about 8 minutes. Remove lid, reduce heat to medium-low and continue cooking, stirring frequently and scraping up browned bits from bottom of pan, until onions caramelize, and this sentence just keeps on going, 20-30 minutes more. Once onions have turned medium brown add balsamic vinegar and cook until it evaporates, 2-3 minutes. Set aside.
Meanwhile, heat a cast iron skillet over medium heat. Spread one side of each slice of bread amply with butter. Place butter-sided down in skillet and press down lightly with a spatula or your hand. Cook until golden brown, 2-3 minutes. Remove from pan and set aside. Increase heat to medium-high and add remaining 1 1/2 tsp oil. Add chorizo, breaking into chunks, and cook until brown and crisp, 8-10 minutes. Stir in caramelized onions and set aside.
Beat eggses with remaining 1/8 tsp salt and pepper. Cook eggses over low heat, stirring constantly, until firm but still moist, 3-4 minutes. Set out two pieces of bread, griddled side up, and spread with mayo. Set out remaining 2 pieces griddled side up, and top each with chorizo mixture, followed by scrambled eggses and Gruyere cheese. Top with bread, slice, and serve.
What worked: These were yummy and quite filling. The onions didn't need that long and I quite like the trick with the vinegar.
What didn't: It still took a while.
Will I make it again? Probably not. Even for a fancy breakfast with guests I'm more likely to do something else.
1 yellow onion
no garlic (I added... more. Minced.)
1 1/2 Tbsp olive oil
1/4 tsp salt, divided
1 1/2 tsp balsamic vinegar
4 slices thick-cut sandwich bread (I used house-made $4 toast)
6 oz raw Mexican chorizo sausage (I used house-made sage breakfast sausage... it's what we already had.)
1 1/2 Tbsp unsalted butter, softened
4 large eggses
1 Tbsp mayonnaise
1/2 cup shredded Gruyere cheese
Caramelize onions: slice 1/4" thick. Set a saute pan over medium-high heat and add 1 Tbsp oil. When hot, add onions and 1/8 tsp salt and garlic and stir. Cover pan and cook onions until softened, about 8 minutes. Remove lid, reduce heat to medium-low and continue cooking, stirring frequently and scraping up browned bits from bottom of pan, until onions caramelize, and this sentence just keeps on going, 20-30 minutes more. Once onions have turned medium brown add balsamic vinegar and cook until it evaporates, 2-3 minutes. Set aside.
Meanwhile, heat a cast iron skillet over medium heat. Spread one side of each slice of bread amply with butter. Place butter-sided down in skillet and press down lightly with a spatula or your hand. Cook until golden brown, 2-3 minutes. Remove from pan and set aside. Increase heat to medium-high and add remaining 1 1/2 tsp oil. Add chorizo, breaking into chunks, and cook until brown and crisp, 8-10 minutes. Stir in caramelized onions and set aside.
Beat eggses with remaining 1/8 tsp salt and pepper. Cook eggses over low heat, stirring constantly, until firm but still moist, 3-4 minutes. Set out two pieces of bread, griddled side up, and spread with mayo. Set out remaining 2 pieces griddled side up, and top each with chorizo mixture, followed by scrambled eggses and Gruyere cheese. Top with bread, slice, and serve.
What worked: These were yummy and quite filling. The onions didn't need that long and I quite like the trick with the vinegar.
What didn't: It still took a while.
Will I make it again? Probably not. Even for a fancy breakfast with guests I'm more likely to do something else.
