A breakfast sandwich should epitomize any morning ritual.
So here goes mine: Basketball and food. As a crazed basketball nerd living in Europe, no day gets to start without watching The Starters on catch-up while munching away. And while all the hosts deserve their props, there’s no denying that the man from down under Leigh Ellis makes for a very solid co-host. My Australian friend, I need to name this breakfast sandwich after you. You make my day. (Sorry, no Vegemite allowed on this site).
The Leigh Ellis Breakfast Sandwich
Ingredients (Makes 1 sandwich)
2 large eggs
100 grams store-bought black sausage, sliced into 1cm-thick patties
2 Slices cheddar cheese
1 slice wheat bread (I used a bread that consisted of 30% rye and 70% wheat), cut in half
2 slices bacon, oven baked
Roasted Tomato Mayo (makes about 1 1/2 cups)
1 medium tomato, quartered
1/2 small yellow onion, quartered
1/2 tablespoon Gochujang
1 garlic clove, cut in half lengthwise
1 teaspoon olive oil
2 teaspoons salt
1/2 cup mayonnaise
1 teaspoon white vinegar
1. Heat the oven as hot as it will go. While it’s heating, put a large roasting pan into the oven to get as hot as it can possibly get.
2. Toss the tomato, onion and garlic in a small mixing bowl with the olive oil and salt.
3. When the oven is super hot, pull out your pan and toss the tomato salad into the pan so that sizzle gets started. Give the pan a shake so that everything is spread into a single layer. Don’t stir too much because the tomatoes will start releasing water, making the whole process of browning everything more time-consuming.
4. Put the pan back in the oven and cook for 8 minutes. After taking out the pan, let it rest before transferring the roasted tomato mix to a smaller container. Put the container in your freezer and let it cool for 5-10 minutes.
5. While the oven is still hot, add the black sausages to the roasting pan and put it back in the oven. Bake for 10-12 minutes, depending on thickness, or until the outside has begun to crisp. Keep checking the progress after it has been baking for several minutes to make sure is isn’t getting too done.
6. When the tomatoes are cool, add the mayo, gochujang and vinegar and puree until smooth. Don’t panic if the mayo is a little loose. It’s not supposed to be super thick.
7. Once the sausages start to look good, take out the pan and throw some cheddar on them. Put it back for an additional 2 minutes to let the cheese melt on top of the sausages.
8. Melt a dab of butter in a small nonstick skillet over medium heat. Beat the eggs until well blended and add to skillet; season with salt and pepper. Using a heatproof rubber spatula, cook eggs, stirring pretty constantly to form pillowy curds (like a soft scramble) while lifting edges of the egg and tilting the skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, 2 minutes. Add a couple pinches of chopped chives and fold eggs into a half moon, then in half again so it all fits on the sandwich.
9. Slice the bread in half and assemble.
Prep Time: 25 minutes
Cook Time: 20 minutes