Sunny Side-Up Pork Sausage Bunwich
Homemade pork patties, poached eggs and cheese on an English muffin makes for a tasty breakfast or lunch on the go!
Cut: Ground Pork
Prep Time: 30 minutes
Cook Time: 18 mins
Number of Servings: 8
Ingredient
1 1/4 lbs (625 g) ground pork
1 tsp (5 mL) dried sage, crumbled
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
1/2 tsp (2 mL) nutmeg
1 tsp (5 mL) brown sugar
1/4 tsp (1 mL) cayenne pepper
1 Tbsp (15 mL) canola oil
8 eggs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1 Tbsp (15 mL) butter
8 cheddar cheese slice
8 English muffins
Directions:
In a medium bowl, mix together the pork, sage, thyme, onion powder, garlic powder, salt, pepper and brown sugar. Cover and chill for at least 15 minutes.
Remove ground pork from the fridge and divide into 8 portions. Shape each portion into a 2 1/2-inch (6.35 cm) disk.
Heat canola oil in a large skillet over high heat. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side.
To poach eggs in an egg poaching pan, remove cups from the pan and fill the pan with 1/2 inch of water. Bring to a low boil.
Lightly grease cups with cooking oil or butter. Crack eggs into each cup, season with salt and pepper; place back in the slots of the pan. Cover pan and cook for 4-5 minutes or until egg whites are firm and no longer runny.
Remove from the heat and carefully lift the egg cups out of the pan. Repeat with remaining eggs.
Split English muffins and top with cheese, sausage, egg and cover with another English muffin top to create a sandwich. Repeat with remaining English muffins.
Nutritional Analysis:
YIELD:
8 servings.
SERVING SIZE:
Per Bunwich
| Per Serving | |
|---|---|
| Calories | 380 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Cholesterol | 220 mg |
| Carbohydrates | 32 g |
| Fiber | 0 g |
| Sugars | 3 g |
| Protein | 27 g |
| Sodium | 700 mg |
| Potassium | 292 mg |
Source: SaskPork