Egg-Sausage Sandwich With Pickled Jalapeno
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
12 cloves
Garlic (peeled)1 small
Onion (thickly sliced)5 sprigs
Thyme (fresh)4 cups
White Vinegar1 cup
Water (warm)1.5 tsps
Active Dry Yeast3 cups
All-Purpose Flour1 tbsp
Unsalted Butter (melted)1 tsp
Sugar8 large
Egg1 cup
Olive Oil4 tbsps
Mayonnaise (prepared)Directions:
1
For the pickled jalapenos: Pack the jalapenos, garlic, onion, and thyme into a 2-quart jar
2
Combine the vinegar, water and 1/2 cup salt in a medium saucepan; bring to a boil
3
Pour over the jalapenos and refrigerate 3 to 4 days
4
For the English muffins: In the bowl of an electric mixer, combine the yeast and water; set aside until foamy, about 5 minutes
5
Stir in the flour, butter, 1 teaspoon salt, and sugar
6
Using the dough hook attachment on the electric mixer, mix the dough on medium speed until smooth and firm, about 10 minutes
7
Shape the dough into a ball; place into a greased bowl
8
Let rise, covered, until doubled in bulk, 1 1/2 to 2 hours
9
Divide the dough into 12 equal portions
10
Knead the dough into balls; dust the work surface with cornmeal
11
Press each dough portion into a 3 1/2-inch round cutter over cornmeal, then transfer to a baking sheet
12
Cover and let rise 30 minutes
13
Preheat the oven to 400 degrees F
14
Heat a large cast-iron skillet over medium-high heat; working in batches, add English muffins
15
Cook 5 minutes; transfer to a separate baking sheet
16
Transfer the muffins to the oven to finish cooking, 2 to 5 minutes
17
In a medium, microwave-safe bowl, whisk together the eggs and oil; season with salt
18
Microwave on high, 50 to 60 seconds
19
Transfer the eggs to a large nonstick skillet over medium heat; cook until desired doneness
20
Split 4 English muffins; spread each with 1 tablespoon mayonnaise
21
Top muffins with egg, pickled jalapenos, sausage and cheese; serve warm