Sausage, Egg, and Cheddar Sandwiches with Avocado and Arugula
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Ingredients & Equipment
What we send
- 2brioche buns
- 1/8 ouncesage
- 1/8 ouncethyme
- 1 tablespoonlight brown sugar
- 12 ouncessweet Italian sausage
- 4 ouncesbaby arugula
- 2 packetsunsalted butter
- 2 ouncesshredded Cheddar cheese
- 2 packetsCholula hot sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large nonstick pan with lid
- aluminum foil
Slice buns open horizontally, if they arrived whole. Rinse all produce. Strip half of thyme leaves, discarding stems (save remainder for another recipe); then, finely chop. Finely chop half of sage leaves, discarding stems (save remainder for another recipe). Halve lemon. Crack 4 eggs into a large bowl and season with ¼ teaspoon salt and pepper. Whisk eggs until fully combined and set aside until Step 5.
Toast buns and form patties
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add buns cut-side down; toast until light golden, 2-3 minutes. Transfer to serving plates; reserve pan, off heat. Meanwhile, in a medium bowl, combine brown sugar, chopped herbs, and ½ teaspoon salt, then add half of sausage (save remainder for another recipe). Using your hands, mix well; form into 2 equal patties, about ½-inch thick.
Cook sausage patties
Wipe pan from buns clean, then return to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add sausage patties and sear until browned on bottom, 2-3 minutes. Flip, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 2-3 minutes more. Transfer to a plate and cover with foil to keep warm, reserving pan for Step 5.
While sausage cooks, in a large bowl, whisk together juice of ½ lemon (save remainder to brighten a glass of water), 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Pat arugula dry with paper towel and add to bowl with dressing, waiting to toss until ready to serve.
Wipe pan from sausage patties clean, then place pan over medium heat and add butter. When butter is foamy, pour in eggs. Cook, without stirring, until eggs begin to set around the edges of pan, about 30 seconds. Using a spatula, gently drag eggs across the pan to form large, soft curds. Cook, stirring, until eggs are set, 1-2 minutes. Remove pan from heat and stir in Cheddar to melt.
Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. Layer bun bottoms with sliced avocado, sausage patties, and scrambled eggs. Drizzle over hot sauce, if desired. Toss arugula salad and add a handful to sausage, egg, and Cheddar sandwiches, then serve remaining salad alongside. Finish with bun tops and enjoy!