Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
6 Comments
DetailObserver@lemmy.world · 2 pts · 3y
looks tasty 😋
RandomAndy@lemmy.world · 2 pts · 3y
Looks great! How do you make the patties?
flick_my_bean@lemmy.world · 3 pts · 3y
Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
TwinTurbo@lemmy.world · 1 pts · 3y
Nice! That's the same method I use!
Do you make the eggs in a ring mold, or do you trim the whites after they're cooked?
flick_my_bean@lemmy.world · 2 pts · 3y
Non-stick ring mold is the way.
erre@feddit.win · 2 pts · 3y
Sausage, egg, and cheese McMuffin if I ever saw one 😄 Looks delicious, I bought the round egg moulds just to make these at home.