This is one of the most satisfying breakfast recipes I’ve made in a while. It’s a combination of crunchy and gooey. When the poached egg mixes with the beurre blanc, it’s a wonderful bite.
Egg and Sausage Breakfast Stack
- 4 Eggs
- 1 Tablespoon White wine vinegar
- 4 Pieces Italian bread 1/2 inch slices
- 1 Tablespoon Olive oil
- 1/2 Teaspoon Salt
Mustard Beurre Blanc
- 1/2 Cup White wine
- 3 Tablespoons White wine vinegar
- 1/2 Tablespoon Stone ground mustard
- 3 Tablespoons Butter
- 1 pound Pork
- 1 teaspoon Marjoram
- 1 1/2 teaspoon Sage
- 1 teaspoon Salt
- 1 1/2 tablespoons Maple syrup
- 1/2 teaspoon Ground mustard
- 1/2 teaspoon Black pepper
- Mix all the ingredients in a bowl, making sure that the spices are well incorporated into the pork.
- Take 1/3 of a cup of the mixture at a time and make into patties. I know because of the maple syrup, it can be difficult to form patties. Try your best and remember they don't have to be perfect circles, they're homemade, they're supposed to have a little character.
- Add patties to a cold pan and turn heat to medium. Two important points I will point out: you don’t need to add any oil to the pan before the sausage, and unlike the pre-made patties (which tell you to add water to the pan and cover to start cooking) you don’t need to do any of that.
- Cook for 6-8 minutes on each side, or until it is no longer pink inside.
Bread, Egg and Beurre Blanc:
- Preheat the oven to 350 degrees.
- Brush each piece of bread with olive oil and then sprinkle with salt. place into the oven for 10 minutes.
- While the bread and sausage are cooking, work on the beurre blanc and eggs. The beurre blanc starts by adding the wine, mustard and vinegar and simmer for 8 minutes to reduce by half.
- Once reduced, start adding butter, 1 tablespoon at a time. It will thicken and come together.
- To make the eggs, bring water to a simmer and add the white vinegar.
- Crack an egg into a ramekin or a small bowl.
- Swirl the water with a wooden spoon and create a whirlpool in the pot and turn off heat. Slide the egg from the ramekin into the center of the whirlpool. This helps all the white stay together as opposed to spreading out like a spider web.
- Put a lid on the pot and let sit for 5 minutes.
- Place one piece of toast onto a plate and cover with the sausage. Scoop the poached egg out of the water, and place on top of the sausage. Drizzle with the mustard beurre blanc and enjoy
Calories: 525kcal | Carbohydrates: 7g | Protein: 25g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 268mg | Sodium: 1102mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg