I say that as a reward for making it through the week during the pandemic/quarantine, we all treat ourselves to an obscene weekend breakfast. Today's for me was a sausage, runny over-easy egg, and cheese croissant, with a lashing of cayenne pepper. Utterly delicious and way better than one you'd get at a diner or a Dunkin' Donuts.
The secret is obtaining a large croissant (as you are making a proper sandwich and not a dainty snack) and flattening your sausage patty meat between two sheets of parchment paper, making sure it's flatter and wider than a pancake. Meat shrinks on a griddle, so making the patty super-wide and super-flat compensates for for that and allows the patty to be at a respectable size upon completion of cooking. The area of the sausage surface space also allows for carefully placing your egg and allowing the runny bits room to move but still stay on the sausage (more or less) while the croissant sops up some of the runoff.
Whatever the case, this is a 10 out of a possible 10 on the quality breakfast scale if done properly, and it goes swimmingly with tea.
No comments:
Post a Comment