Sunday, August 19, 2012
Cackleberry Breakfast Sandwich
You can customize these sandwiches to your liking. Plain eggs, eggs/bacon, eggs/sausage, eggs/ham, egg/vegetables or even for those eating light, egg whites. You can make your eggs "scrambled" or over hard (you really don't want a runny yolk for a sandwich). My favorite version is over hard with bacon. I buy bacon ends and pieces and pulse it very fine in my Ninja food processor and then cook it up and store in the freezer and this works great for the bacon version sandwich. You can also finely dice up the bacon if you want instead of using a food processor. Just keep in mind that the egg patties only take 15 minutes to cook so you want to precook and drain any raw meat prior to cooking the eggs. You can also make different variations of egg patties per batch. The Wilton pan has twelve wells so mix and match as desired.
Make egg patties ahead and freeze. You can microwave the egg patties for about a minute while the english muffins are toasting.
Preheat oven to 350 degrees
Prepare the pan for the eggs - spray lightly with a nonstick spray.
Add about 1 tablespoon of meat (optional) - if adding a meat, make sure it is finely diced and fill the bottom of the pan (just covering the bottom) with the ham, bacon, or sausage.
Eggs - if cooking over hard (not mixed), carefully crack egg into wells and with poke the yolk with the side of a non-metallic spatula. If going the "scrambled" version, crack open eggs and place them into a measuring cup and mix well and carefully pour into the wells. Salt and pepper lightly.
Bake at 350 degrees for about 15 minutes or until the eggs are fully set.
Toast english muffins and lightly butter.
Place an egg patty onto the english muffin and if desired, you can add a slice of cheese.
There you have it, a cackleberry breakfast sandwich.
If you try this and have found a variation that I have not listed, please share.