Sausage and Egg Sandwich

April 7th, 2008


“Guess what I ate for dinner tonight,” I asked poor Chad, a week or two ago. 

“I don’t know, what?” He grudgingly replied.

“No, guess!” I insisted.

“A salad.”




“Tasti D-Lite.”

“No.  Well, ok, maybe, but guess what I ate for dinner.”

“I give up, what?”

“Sausage and eggs!”

Stunned silence.  “Really?”

Not exactly a response you expect from your vegetarian fiancée, perhaps.  Or, well, your 99% vegetarian fiancée, give or take a little duck fat here and there.


But, as I’ve discussed before, I’m trying to not feel guilty about my occasional meat-eating.  Since the rest of the world hasn’t gone vegetarian yet, I think it’s particularly important to support farms who are raising their animals in humane conditions and not pumping them full of antibiotics and hormones.  So, when I’m at the farmer’s market and see a package of chicken-apple-pistachio sausage, I can feel pretty decent about the money I’m spending there, even if I am eating meat. 

But back to this meat-lover’s-fantasy recipe.   Take every breakfast food you like — buttered toast, sausage, and scrambled eggs, and combine them into one extraordinary breakfast dish that’s so filling and satisfying that it can easily double as a dinner.  There you have it.  Done.  Don’t forget to add the chopped chives for a little bit of color!

For those of you who voted for “sausage risotto,” in my recent poll, have no fear.  I still have two links of this delicious sausage stored in my freezer.

What, you thought I ate the whole package?

 Jeez.  I am a vegetarian, after all…


Sausage and Egg Sandwich

2 large slices sourdough bread
1/2 pound farmer’s market chicken sausage (sigh… I guess you could make it with non-farmer’s market sausage too…)
2 pats of butter (about 1 tbsp total)
1 tbsp olive oil
2 eggs
2 egg whites
2 tbsp milk
Salt and Pepper, to taste
5 chives, cut into pieces

1. Butter the bread and toast it, then place each slice on a plate.
2. In a medium-sized skillet, heat sausage and olive oil over medium-high heat, breaking the sausage up into clumps as it cooks. After about 5 minutes, make sure sausage is cooked through, and spoon it over the bread. Leave any reserved fat in the pan.
3. In a large bowl, beat eggs, milk and salt and pepper together briefly. Pour into the same pan as the sausage cooked in. Cook for about 5 additional minutes over medium-low heat, stirring regularly, or until eggs have set. Spoon the scrambled eggs over the sausage on each plate.
4. Garnish with fresh chives, and serve.

Serves 2.

Tags: Breakfast and Brunch · food

24 responses so far ↓

  • 1 grace // Apr 7, 2008 at 8:43 am

    very nice use of the sourdough bread!  have you given your starter a name yet?

    i’m not a huge fan of sausage, but then again, i’ve never tasted (or heard of) a chicken-apple-pistachio version.  sounds enticing!

  • 2 Ann // Apr 7, 2008 at 10:25 am

    Sounds like Sunday breakfast! Great photo!

  • 3 Helen // Apr 7, 2008 at 10:55 am

    Ahhh, this is one of my personal faves for sure! Sometimes we eat it with fried eggs (my partner makes the BEST EVER!) or scrambled like you did (I’m pretty good at scrambling and poaching but hopeless at frying). This is the sort of thing I allow myself once in a while though but for reasons of calorie control, not because I am mostly veggie. I think your diet sounds like it has a great balance.

  • 4 VeggieGirl // Apr 7, 2008 at 10:55 am

    HAHA!!! The dialog between you and Chad made me laugh out loud :0)

    Glad to see you’re enjoying that scrumptious sourdough loaf that you baked!

  • 5 Elle // Apr 7, 2008 at 11:22 am

    Ooooh, I want to find some of that sausage!  That looks so delicious.  I love having breakfast for dinner.

  • 6 katy // Apr 7, 2008 at 12:03 pm

    grace — still brainstorming!  the chicken-apple-pistachio was pretty much the lightest-tasting sausage i’ve ever had — thank you, farmer’s market!

    Ann — Thanks!

    Helen — I’m scared to fry anything at home!  I love poached eggs too though — that would have worked in this dish for sure!

    Veggiegirl — Ha!  I know, I shouldn’t probably admit that ice cream is my pre-dinner snack most nights… 🙂

    Elle — ME TOO!  my real breakfast is most often eaten at my desk at work, so i love having breakfast dishes for dinner!

  • 7 Joy // Apr 7, 2008 at 12:08 pm

    That looks delish!  Chicken-apple-pistachio sausage is something I haven’t seen from our neck of the woods.  Sounds sooo good.

  • 8 adele // Apr 7, 2008 at 12:48 pm

    Oh, that sausage sounds fantastic. The one farmer’s market I know of in my area doesn’t have anyone selling meat, but there’s a great sausage shop in Boston that makes their own, and I really should make a trip there…

  • 9 emily // Apr 7, 2008 at 12:58 pm

    hi cutie pie

    this was my favorite post so far…hahah chad nailed you with the “salad, sushi, tasti-d” guesses…so so katy!! anyhow YUM chicken apple pistachio…sounds a-mazing…buttered toast, scrambled eggs, and slightly healthy sausage are pretty much my favorite foods in general….wish i had been there to taste this/tease you about your so called vegetarianism…(chinese food chicken anyone??)

  • 10 Donald // Apr 7, 2008 at 1:54 pm

    One word, YUM!

  • 11 mimi // Apr 7, 2008 at 8:55 pm

    there must be something in the air at the farmer’s market!! i just had my first sausage this weekend. yours look delish with eggs!

  • 12 Patricia Scarpin // Apr 8, 2008 at 8:40 am

    This is something my dad would absolutely love, Katy!

  • 13 Emiline // Apr 9, 2008 at 3:32 am

    That chicken sausage sounds amazing!  I don’t blame you for buying it.  I’ve never seen anything like that around here.  Just bulk Italian sausage and breakfast sausage.  Sigh.

  • 14 Paz // Apr 9, 2008 at 3:55 pm

    Certainly looks and sounds good!


  • 15 Ellie @ Kitchen Wench // Apr 12, 2008 at 1:54 am

    Chicken apple & pistachio sausages?? OMG, LOVE! I wish my local butcher would get that creative *sigh* Oh well, I suppose I can just make do with the sausages I can get till I can justify getting a grinder of my own 🙂

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  • 19 Peter // Jul 22, 2008 at 12:14 pm

    May I respectfully suggest that the next time you cook scrambled eggs, you try beating three eggs thoroughly in a basin, adding pepper and salt. Heat a knob of butter in a heavy based pan and, when melted, pour in the eggs and stir constantly over a medium heat until nearly set when you add a further knob of butter and remove from the heat, still stirring until the butter is melted. Than serve.

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