Making a phenomenal breakfast sandwich can take 4 minutes or 4 hours. Choose your own adventure. Use my exclusive link here https://cen.yt/TradeLagerstrom to get your first bag from Trade Coffee for free! Thanks Trade for sponsoring this video.
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RECIPES
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4 MINUTE QUICK & EASY:
•Squishy brioche bun (store bought is fine)
•American cheese slice
•Egg
•Thinly sliced ham
Toast cut side of bun, cook egg + add cheese and allow to melt. Add sliced ham to bun and top with cheesed egg. It’s the best thing you can make in 4 minutes.
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FROM SCRATCH BREAKFAST SANDWICH:
ENGLISH MUFFIN:
•140g or 1/2c warm water (86F/30C)
•2g or about 3/4tsp instant yeast
•10g or 3/4Tbsp olive oil
•90g or 3/4c sourdough starter or poolish (see below)
•250g or 1 1/2c AP Flour (11.7% protein)
•4g or 3/4tsp salt
Add ingredients to bowl and mix with a sturdy spoon to combine. Continue to mix with a wet hand by squeezing until homogenous and a dough has formed. Cover and allow to rise at room temp for 30min. Strengthen dough by folding as shown @5:31. Cover and allow to rise at room temp for another 30 minutes. Repeat strength-building fold. Cover and allow to rise for 60 minutes at room temp.
Turn out the dough onto a floured work surface. Divide into six 75g pieces.
Liberally dust a tray with cornmeal. Shape each piece of dough as shown @6:38. Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball. Cover with another tray or towel and allow to proof at room temp for 60-75min.
Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan. I’m using about 1/4c or 60g for my 12″ pan. When oil is preheated, add in English muffins. Cook on side one for 1.5-2min until golden. Fry on the second side for about 2 min. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min.
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SAUSAGE:
•450g or 1lb ground pork
•8g salt
•4g black pepper
•1g dried thyme
•5g minced garlic
•5g minced ginger
•2g fresh sage, chopped
•5g apple cider vinegar
•15-20g maple syrup
Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat.
Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook.
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MAKING THE SANDWICH:
Preheat nonstick pan over med-high. Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area. Cook on side one for about 90 sec or until nicely brown. Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks.
To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white. Hit the egg with salt and pepp. Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit. Once the yolk is set to your desired level of runniness, it’s done.
Cut english muffin in half and toast. To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey. Enjoy that thing.
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TO MAKE POOLISH: combine 45g AP flour + 45g warm water (86F/30C) + small pinch of yeast. Mix, cover, and allow to sit at room temp over night or for about 12 hours.
TO MAKE STARTER check out this video: https://www.youtube.com/watch?v=ZHm1aKxAsIs. The night before you make the English muffins, prepare the starter by discarding all but 25g of starter and adding 45g water 45g flour. You’ll use 90 grams the next day.
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#breakfastsandwich #hameggandcheese #eggsandwich
0:00 Intro
0:18: 4 minute sando
2:09: Mixing English Muffins
3:04: Mixing and Shaping Sausage
4:29: Trade Coffee Ad
5:33: Strength Building + Shaping English Muffs
7:26: Cooking The Muffs
8:55: Cooking the Sausage
9:39: Cooking the Egg
10:26: Assembly – Making the Sandwich
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25 Comments
You are my new favorite YouTube Chef to watch next to Kenji and Ethan. Currently making the PB and J bread and focaccia.
Dude, never ungrilled ham on ham and egg. Just put ham in same pan a min before egg and cook both at same time. And for Go's sake: BUTTER not neutral oil. Geez….
Regardless, your videos are superb
Like your cooking, and I always skip the sponcers.
Would have been way better if you used butter instead of oil
omg….you MONSTER!!!!! How dare you expose hundreds of thousands of people to the crime you just committed?? CUTTING AN ENGLISH MUFFIN WITH A KNIFE???? For shame.
The most important part about the fancier sandwich is that most of it can be done ahead of time, meaning that your 4 minutes to a sandwich in the morning really only becomes 10 minutes to a sandwich. Not really that bad when you consider the quality difference.
Ohh damnit!! Well I know what I’m making on my next weekday off. I’m going to do a lazier version of his deluxe version though. 😂😂
Brian could be Brad Mondo’s brother!!!
If Brad Mondo wanted to hire a chef that looked like him…
Can u freeze sausage Pattie’s?
Do u cook bun then freeze or freeze dough?
Wow the four hour breakfast sandwich got me to subscribe 😍 but I'll be doing the 4 min one 😂
I just made one of these this morning-only I used a store-bought English muffin and homemade beef sausage. Excellent eat!
Nothing like spending 4 hours making breakfast
The first sandwich was my sweet spot. The rest was gilding the Lilly Briboy style. 🙂 But some good individual tips for bread and eggs methods.
Made the English muffins this weekend and they were a hit with my friends. Great, easy to follow recipe
Is it possible to make your English muffin recipe with only the SD starter, without the added yeast? I just prefer to use only my starter for stuff and not keep other yeast on hand.
8:04 – If the pan starts smoking like that, is that a sign of a potential grease fire if you don't quickly reduce your heat? I've been terrified of accidentally causing grease fires and that's why I've preferred to do more basic cooking.
Thank you for teaching us mere mortals that, we CAN cook, even though we've always though we couldn't. It feels great to eat real food. And better on the budget. And being able to restaurant quality food is awesome! I feel like a superhero!
Yes, before the pandemic, i could only reheat processed & frozen & RTE food. It was pathetic & unhealthy. I have not eaten fastfood since learning to cook from you & other youtubers, coz they taste bleh already with so much chemicals & additives on everything. Really never thought i could cook on a daily basis, real food. And never thought i could bake, more so. Thank ya!!! Keep it up!!!
I came here because I needed to know how the sausage was made and now I know. Thank you Brian
I make two minute tacos. And they are the best 2 minute food I’ve ever had. I fry up corn tortillas for 10 seconds each side in a teaspoon of oil. I fry up some soyRizo (vegan chorizo), but you can try chorizo. I place the meat in the taco shell and top it with pico de gallo and slices of avocado that I season with lemon juice and salt. Yummo, fast-O!!
I cringe every time I see you put a pan on the oven, then carefully turn it so that the handle is sticking straight out off the edge.
My go to breakfast sandwich is close to this, but I make a maple mayo for it.
I have been watching and learning a lot from your content for about 2ish years now. Imagine my utter surprise and disappointment when I watched you take a knife to the English muffin. You missed out on the best part of them (the craggy bits). If you are going to take the time to make a wonderful scratch made EM why ruin it with the smooth cut? Tsk tsk.