Monday, July 20, 2015

Breakfast Patty Melt

Quite often, if we are somewhere where I can get a Patty Melt, I will order it.  If it's done really well, it's outstanding.  And, of course, we often will have breakfast for dinner at the Launchpad.  I'm not a big fan of the pancake, waffle, french toast, and will often make myself an egg sandwich.  Now I'm set with something new, from the Pioneer Woman, of course.

Breakfast Patty Melt 

Prep Time: 5 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 2

  • 4 Tablespoons Butter, more if needed 
  • 1/2 whole medium Yellow Onion, sliced 
  • 1/4 pound Breakfast Sausage (Jimmy Dean, JC Potter, etc.) 
  • 2 whole Eggs, beaten 
  • 3 slices Cheddar, Swiss, Provolone, or other cheese 
  • 2 slices Bread (Sourdough, Rye, Whole Wheat, etc.) 

Heat a non-stick skillet over low heat and melt 2 tablespoons of the butter. Add the onions and cook, stirring occasionally, for 15 to 20 minutes, until onions are soft and slightly caramelized. Remove them to a plate and set them aside.

Form the sausage into a thin patty about the width of the bread you're using. Add it to the same skillet and increase the heat to medium. Cook the patty on both sides until fully cooked through, about 5 minutes. Remove to a plate and set aside. Wipe the skillet clean with a paper towel.

Pour in the beaten eggs and cook, forming them into a rough circle as they set up. Flip to finish cooking on the other side.

Assemble the patty melt: bread, cheese, patty, eggs, cheese, onions, cheese, bread. Melt the remaining butter in a clean skillet over low heat. Place the sandwich in the skillet and cook low and slow for a good 8 to 10 minutes, until the cheese is melted and the bread is deliciously crisp. Add more butter to the skillet if the bread needs it (you don't want the bread to be dry!)

Slice in half and serve.

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