Open-Faced Sausage And Egg Sandwich

Bev is in Florida for a couple weeks, leaving me at home looking after Madison and the pets and since Madison eats little more than canned soup and cereal and cooking for one is no fun, I won’t have as much to write about foodwise – but there’s still breakfast.

I discovered a couple of pieces of cooked breakfast sausage in the fridge and decided to turn them into a sausage and egg sandwich the next day – one of my favorites.  But while reading blogs that morning, Pam, from For The Love Of Cooking, posted one of her delicious breakfast frittatas and I was faced with a dilemma. 

The frittata looked very good, but I still wanted the flavors of the sandwich – especially the mayo on the bread.  Since the sandwich is often hard to eat, as the bread falls apart, I decided to do both.  I began by chopping the sausage and some onion and sautéing until the onion began to soften.  Then I added two eggs, beaten with some cream, diced cheddar cheese, and S&P, turned the heat down to med-low and added a lid.

When it was about set (above shot), I stuck it under the 300* broiler for 2 minutes to finish cooking and in the meantime I spread two slices of toast with Duke’s Mayo.

I slid the frittata onto the toast and added some chives for pretty.

It was perfect, giving me the fluffiness of the frittata along with the flavors of the sandwich.  I may have to fry up some more sausage to be ready.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/13/12 event date