Recipe courtesy of M. Wells

Egg-Sausage Sandwich with Pickled Jalapeno

Name: Egg-Sausage Sandwich with Pickled Jalapeno
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M4DT0H45M0.000S
Yield: 4 servings
Ingredients: 12 jalapenos, halved and seeds removed; 12 cloves garlic, peeled; 1 small onion, thickly sliced; 5 sprigs fresh thyme; 4 cups white vinegar; 2 cups water; Kosher salt; 1 1/2 teaspoons active dry yeast; 1 cup warm water; 3 cups all-purpose flour; 1 tablespoon unsalted butter, melted; Kosher salt; 1 teaspoon sugar; Cornmeal, for dusting; 8 large eggs; 1/4 cup olive oil; 4 tablespoons prepared mayonnaise; 4 pre-cooked breakfast sausage patties; 4 slices Cheddar cheese

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Level: Intermediate
Total: 96 hr 45 min

Prep: 25 min
Inactive: 96 hr
Cook: 20 min

Yield: 4 servings

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Ingredients

Pickled Jalapeno:

12 jalapenos, halved and seeds removed

12 cloves garlic, peeled

1 small onion, thickly sliced

5 sprigs fresh thyme

4 cups white vinegar

2 cups water

Kosher salt

English Muffins (Makes 12):

1 1/2 teaspoons active dry yeast

1 cup warm water

3 cups all-purpose flour

1 tablespoon unsalted butter, melted

Kosher salt

1 teaspoon sugar

Cornmeal, for dusting

Serving:

8 large eggs

1/4 cup olive oil

4 tablespoons prepared mayonnaise

4 pre-cooked breakfast sausage patties

4 slices Cheddar cheese

Directions

For the pickled jalapenos: Pack the jalapenos, garlic, onion, and thyme into a 2-quart jar. Combine the vinegar, water and 1/2 cup salt in a medium saucepan; bring to a boil. Pour over the jalapenos and refrigerate 3 to 4 days.
For the English muffins: In the bowl of an electric mixer, combine the yeast and water; set aside until foamy, about 5 minutes. Stir in the flour, butter, 1 teaspoon salt, and sugar. Using the dough hook attachment on the electric mixer, mix the dough on medium speed until smooth and firm, about 10 minutes. Shape the dough into a ball; place into a greased bowl. Let rise, covered, until doubled in bulk, 1 1/2 to 2 hours.
Divide the dough into 12 equal portions. Knead the dough into balls; dust the work surface with cornmeal. Press each dough portion into a 3 1/2-inch round cutter over cornmeal, then transfer to a baking sheet. Cover and let rise 30 minutes.
Preheat the oven to 400 degrees F. Heat a large cast-iron skillet over medium-high heat; working in batches, add English muffins. Cook 5 minutes; transfer to a separate baking sheet. Transfer the muffins to the oven to finish cooking, 2 to 5 minutes.
In a medium, microwave-safe bowl, whisk together the eggs and oil; season with salt. Microwave on high, 50 to 60 seconds. Transfer the eggs to a large nonstick skillet over medium heat; cook until desired doneness.
Split 4 English muffins; spread each with 1 tablespoon mayonnaise. Top muffins with egg, pickled jalapenos, sausage and cheese; serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.