Breakfast Sausage Egg Sandwich with Chive-Mayo Sauce

Ingredients

• 2 pieces Kaiser Roll (split, buttered on both sides)
• 4 tbsp Unsalted Butter (softened, divided)
• 2 pieces Breakfast Sausage Patty (about 2 oz each, raw)
• 4 pieces Large Egg (room temperature)
• 1 tbsp Heavy Cream (adds richness to the egg)
• 0.5 tsp Salt (fine sea salt)
• 2 tbsp Mayonnaise (regular)
• 1 tsp English Mustard (adds a little kick)
• 1 tbsp Cherry Pepper Relish (sweet‑spicy)
• 1 tsp Maple Syrup (pure)
• 2 tbsp Fresh Chives (chopped finely)
• 0.25 tsp Smoked Paprika (optional smoky note)
• 1 piece Medium Yellow Onion (thinly sliced for caramelizing)
• 2 pieces Frozen Hash Brown (air‑fried until crispy)
• 2 slices American Cheese (melted over sausage)

Instructions

1. Make Chive‑Mayo Sauce

   In a small bowl combine mayonnaise, English mustard, cherry pepper relish, maple syrup, chopped chives, and smoked paprika. Stir until smooth.

   Time: PT5M

2. Slice Onion

   Thinly slice the yellow onion on a cutting board.

   Time: PT5M

3. Caramelize Onions

   Melt 1 tbsp butter in a skillet over medium heat. Add the sliced onion, sprinkle a pinch of salt, and cook, stirring occasionally, until deep golden brown and sweet, about 15‑20 minutes.

   Time: PT20M

4. Cook Sausage Patties

   In the same skillet (add a little butter if needed) cook the sausage patties over medium heat, 3‑4 minutes per side, until browned and cooked through.

   Time: PT10M

5. Prepare Baked Egg

   In a mixing bowl whisk together 4 eggs, 1 tbsp heavy cream, and ½ tsp salt until fully combined. Butter the bottom of a silicone bread pan, line with parchment, pour the egg mixture in, and dot the top with a few small butter pieces.

   Time: PT5M

6. Water‑Bath Bake Egg

   Place the pan in a baking dish, add hot water until it reaches halfway up the side of the pan, and bake in a pre‑heated oven at 350°F for 35 minutes.

   Time: PT35M

   Temperature: 350°F

7. Toast Rolls

   Butter both sides of each roll with the remaining butter. In a cold skillet over medium‑low heat, toast the rolls until golden brown, about 3 minutes per side.

   Time: PT6M

8. Air‑Fry Hash Browns

   Pre‑heat the air fryer to 400°F. Arrange the frozen hash brown pieces in a single layer and cook for 12 minutes, shaking halfway through, until crisp.

   Time: PT12M

   Temperature: 400°F

9. Assemble Sandwich

   Spread a generous spoonful of the chive‑mayo sauce on the bottom half of each toasted roll. Layer a hash brown, sprinkle a pinch of salt, place a slice of American cheese, the cooked sausage patty, a slice of baked egg, and caramelized onions. Top with the roll lid.

   Time: PT5M

Nutrition Facts

Calories

610

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kaiser Roll: Brioche bun, Hamburger bun
• Instead of Unsalted Butter: Margarine
• Instead of Breakfast Sausage Patty: Turkey sausage, Plant‑based sausage
• Instead of Large Egg: Egg substitute
• Instead of Heavy Cream: Half‑and‑half, Whole milk
• Instead of Mayonnaise: Greek yogurt
• Instead of English Mustard: Dijon mustard
• Instead of Cherry Pepper Relish: Pepper jelly
• Instead of Maple Syrup: Honey
• Instead of Fresh Chives: Green onions
• Instead of Smoked Paprika: Regular paprika
• Instead of Medium Yellow Onion: Red onion
• Instead of Frozen Hash Brown: Home‑made shredded potatoes
• Instead of American Cheese: Cheddar, Provolone

Equipment Needed

• Skillet
• Oven
• Baking Dish (for water bath)
• Silicone Bread Pan (optional)
• Parchment Paper
• Air Fryer
• Mixing Bowl
• Whisk or Fork
• Small Bowl
• Knife
• Cutting Board
• Spatula

Critical Steps — Do Not Skip

• Caramelizing the onions until deep brown (step 3)
• Water‑bath baking the egg to achieve a custardy texture (step 6)
• Properly buttering and toasting the rolls on medium‑low heat (step 7)

Chef Tips from the Video

• For extra crunch, lightly spray the hash brown with cooking oil before air‑frying.
• A pinch of smoked paprika in the sauce adds a subtle smoky depth that pairs with the sausage.
• If you like extra richness, add a thin slice of pepper jack cheese alongside the American cheese.

Troubleshooting

Storage

Refrigerator: Sauce, baked egg, and caramelized onions keep up to 3 days in airtight containers.

Freezer: Assembled sandwiches can be wrapped tightly and frozen for up to 1 month; reheat in oven.

Room temperature: Bread rolls are best stored in a paper bag for up to 1 day; avoid plastic to retain crust.

Make-Ahead Tips

• Prepare the chive‑mayo sauce a day ahead and refrigerate.
• Caramelized onions store well for 3 days; reheat gently.
• Baked egg can be made 24 h ahead; slice and keep chilled.