I'm a sucker for breakfast sandwiches, especially when they include a runny yolk. This recipe takes a homemade twist to a fast food favorite. Our Pastamore Basil Parmesan Dipping Oil is paired with over easy eggs, apple chicken sausage, and English muffins. Good luck finding a breakfast sandwich that is this tasty and only takes enough time to toast an English Muffin.
Ingredients: serves 2
2 - English muffins
1-2 Tbsp - Pastamore Basil Parmesan Dipping Oil
1 - apple chicken sausages, cooked
2 - eggs
To taste - salt and black pepper
As needed - cooking spray
Directions:
1. Heat a frying pan on the stove over medium heat. Cut sausages in half and split with a knife (keeping sausage together). Add to pan and cook until browned. Remove from pan.
2. Split English muffins and place into toaster.
3. Coat pan with cooking spray and crack in two eggs. Season to taste with salt and black pepper. Cook for 2-3 minutes and flip. Cook to desired doneness.
4. Spread Pastamore Basil Parmesan Dipping Oil onto English muffin. Add sausage to bottom half and top with egg. Finish with top of English muffin. Serve with fresh fruit.
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