There are two kinds of people in this world: those who prefer sweet foods for breakfast and those who prefer savory foods. I proudly belong to the latter camp. Give me a potato hash, a poached egg, a rasher of bacon over pancakes any day. One of my favorite savory breakfasts on the go is the classic sausage-and-egg-on-an-English-muffin sandwich. And while there's absolutely nothing wrong with the humble original, I've given it a hot little twist. Enter: Calabrian chili paste (a version is also available at Trader Joe's), a fermented condiment that marries eye-watering zing with a hit of tangy brine. Slather a little bit—or a lot—of this punchy spread on a toasted English muffin, then layer it up with browned Italian sausage, pillowy eggs and melted mozzarella for a breakfast sandwich that satisfies all your savory cravings.
Ingredients
Makes 2 sandwiches
1 link mild Italian sausage
2 eggs
2 English muffins
Calabrian chili paste
1 Tbsp chopped chives
fresh mozzarella, shredded
parmesan, shredded
salt
Directions
Remove the casing from the link of sausage, then divide the meat in half and shape each half into a round patty about 3" in diameter.
Cook the sausage patties over medium heat until well browned and cooked through. Remove from the pan and set aside.
Divide the English muffins, then toast the open sides in the sausage drippings.
Beat the eggs with a few drops of water, a pinch of salt and the chopped chives. Cook over medium heat, scrambling until almost set. Fold the eggs in thirds like an omelette, then slide them out of the pan. Cut in half.
To build the sandwich, spread Calabrian chili paste on one half of the toasted English muffin. Layer on the sausage, some of the shredded mozzarella and parmesan, and the egg, then top with the other side of the muffin. Repeat with the second sandwich.
Return the sandwiches to the pan over medium heat and toast until the cheese has melted, about 2 minutes on each side.
Eat right away or wrap in parchment paper for on-the-go snacking.
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