A homemade breakfast sandwich should be special. With fresh buttermilk biscuits, crispy homemade pan sausage, the fluffiest eggs, we’re gonna make it that way.
2.5 cups (375 g) all-purpose flour
1 teaspoon (7g) fine sea salt
1.5 tablespoons (17g) granulated sugar
1 tablespoon (11g) baking powder
3/4 cup (170g) very cold unsalted butter, cut into cubes
1 cup (240 ml) buttermilk
2 lbs (907g) ground pork
1 tablespoon fresh sage leaves, (3g) finely chopped
1 tablespoon fresh thyme leaves, (3g) finely chopped
1.5 teaspoons (3g) fennel powder
1/2 teaspoon (<1g) cayenne
pinch of fresh nutmeg
1 tablespoon (11g) brown sugar
2.5 teaspoons (18g) fine sea salt
1/2 teaspoon (3g) MSG
Egg and Assembly:
splash of heavy cream
salt and pepper to taste
2 tablespoons unsalted butter (28g)
butter to melt
mayo for spreading
4 slices Monterey jack cheese
4 slices American cheese
Pre-heat oven to 400F. Mix flour, salt, sugar, and baking powder in a medium-sized bowl; add butter (cold), and using a pastry blender or a fork, cut your butter into your flour until you get pea-size balls.
Then using a fork, stir in buttermilk. As soon as you get a rough-shaggy dough, place it onto a work surface and lightly knead it until it comes together.
Then gently roll your dough into a rough rectangle, fold it into thirds that overlap (like a trifold), then roll it out one more time until you get a rectangle that is roughly ¾ of an inch.
Then using a 4” biscuit cutter, cut out as many pieces as you can and place them on a baking sheet with greased parchment paper. You can put the trim back together, knead until it combines, roll it out again and cut more biscuits until you use all your dough.
Lightly brush the top of your biscuits with extra buttermilk and place them in the oven for 12 to 14 minutes or until golden brown. (Optionally brush the top with melted butter and sprinkle some flaky salt) Let them cool to room temperature on a wire rack.
Ground Pork.- In a medium-size bowl, combine pork, sage, thyme, fennel, msg, salt, cayenne, brown sugar, sea salt, and nutmeg. Grind that through your meat grinder once until all of it is ground and then one more time to get it emulsified and fine; finally, knead that lightly and reserve.
In a lightly greased hot pan over medium-high, roll your meat into balls (around 4 ounces), place it in the middle of your pan, then press it with a spatula or a burger press until about a ¼” thick and sear for one to two minutes. Flip and sear the other side for another minute or until fully cooked. Repeat with the rest of your ground pork. Keep your meat hot and reserve.
Egg and Assembly:
Add eggs and heavy cream in a medium-sized bowl, whisk that together until thoroughly combined; whisk salt and pepper to taste.
Heat a 12” skillet over medium-high, add butter, then add enough egg (¼ of your eggs) to coat the bottom of the pan, let that eggs start to set, dragging any cooked egg back to the center and allowing the uncooked stuff to hit the hot pan. Once that egg is about 90% cooked, cut the heat fold it towards the center in quarters until you get a beautiful square. Place it to the side and repeat with the rest of your eggs.
Assembly.- Get one of your biscuits, either tear it or slice it, place a pad of salted butter in between both halves, wrap them lightly in foil and place them in a warm oven, around 250F for 10 minutes or until hot and melted.
Spread some mayo to your biscuits, add a layer of sliced cheddar cheese; melt that with a torch. Then add a slice of Monterey Jack and melt it.
Place a sausage patty, add your egg square on top and crown your breakfast sandwich.