Breakfast. It’s widely renowned as “the most important meal of the day”, and now it can be the most scrumdiddlyumptious too; even if you decide to have it for dinner, as I often do. This Breakfast Patty Melt will revolutionize your views of breakfast, patty melts, and democracy… Okay, maybe not democracy. I got carried away there. But this Pioneer Woman recipe* is super easy and absolutely awesome. Get my step-by-step process below;
Prep Time: 5 Minutes, Cook Time: 30 Minutes, Yields: 2 Patty Melts, Suggested Serving Size: 1/2 a Patty Melt, Uncustomary Housewife Serving Size: 1 Whole Patty Melt — Eat Like A Champion!
What you’ll need — INGREDIENTS:
4 – 8 tablespoons Butter
1 Sweet Yellow Onion
1/2 pound of Breakfast Sausage
4 whole Eggs
8 slices Cheddar Cheese
4 slices Sourdough Bread
How to make it — INSTRUCTIONS:
Sautéed sweet onions are a major ingredient in this patty melt, so start slicing up your onion…
… I love half-moon onion slices!
Melt 2 tablespoons of butter in a non-stick skillet over medium heat.
Then, when the butter is melted and bubbly, toss in the sliced sweet onion…
Let the onions cook slowly and on low heat for around 15 minutes, stirring occasionally. Actually, “Low and Slow” sounds like a darn good County song in the makin’… but I’m too focused on breakfast to think musically right now… but I’m sure there’s something good in there; “Oh, you low and slow cookin’ onions… You’re so pretty and sweet, just like ah Southern Belle; but ya both always seem to make me cry.”
When the onions are done cooking remove them from the heat and set aside.
Now, form the sausage into thin, but reasonably large patties. One patty for each melt sandwich.
Toss the sausage into the onion skillet, and turn the heat up to medium-high.
Cook the sausage on both sides, pressing on them with a spatula every now-and-then to keep them good and flat… “Good-N-Flat”; yet another darn good Country song idea… It could be a song about a country fella who has a flat tire, but he doesn’t mind, because he has a case of beer, a fishing pole, and plenty of time to waste.
Remove the sausage from the heat…. and, because you don’t want to upset your family practice doctor, put the patties on a paper towel to soak up some of the excess grease. (PSA: my husband is a family practice doctor.)
Now, using a folded up paper towel, very carefully wipe some of the sausage grease from the pan…. but not all of it. You’ll want some of these flavorful bits left behind!
Now, whip all four eggs in a bowl.
Toss a tablespoon of butter in the ex-onion, ex-sausage, now-egg pan… The tablespoon of butter isn’t entirely necessary… especially if you have a good non-sick skillet… Truth is… I really wanted another tablespoon of butter, whether I needed it or not. I’m like Rocket Raccoon; I just really wanted it…. And thank you if you picked up on that reference… If not it’s okay.
Pour the egg in the skillet with the melted tablespoon of BUTTER and residual sausage patty bits. Reduce the heat to medium-low.
As the eggs cook and begin to harden start forming them into shapes that can serve as a sandwich topping…. Then flip your egg shapes over and let both sides cook evenly. Remove the eggs from the pan and set aside…
Now, I like to organize a sandwich making station, of sorts.
Start with a layer of cheese… I used Smoked Cheddar Slices…. And please, please, PLEASE use a decent deli-type cheese. It will be worth it.
Followed by the sausage patty… I cut my patties so I could spread them out… Entirely optional.
A little more cheese atop the sausage…
Followed by 2 eggs on each sandwich…
A little more cheese…
Followed by a heapin’ helpin’ of onions….
… and, you guessed it… More cheese!
Then add the top slice of bread.
For the next step you can use a cast iron skillet, stovetop griddle, or even a non-stick skillet on low heat… I decided on a griddle. The important thing is the BUTTER! You need to butter your cooking surface heavily. The butter will help your bread become crisp and golden.
Place the sandwich on the buttery cooking surface over low heat. You want to be patient and cook on a low heat… You need the inside of your patty melt to heat up, allowing all the cheese to melt, while protecting the bread from burning.
Just keep your eye on the patty melts, flipping and reapplying butter to the cooking surface as needed…
And when the cheese starts to melt and ooze out… Yum!…. Remove the patty melt from the heat and transfer it to a cutting board.
Cut the Patty Melts in half… Serve…
*Get The Pioneer Woman’s original Breakfast Patty Melt Recipe by visiting her blog or clicking HERE.
Cook Long and Prosper. Love, the Uncustomary Housewife