Open-Faced Breakfast Sandwiches
 
 
Makes 2 to 4 servings
Ingredients
  • 4 slices cinnamon-swirl bread
  • 8 ounces bulk breakfast sausage
  • 4 large eggs
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Garnish: freshly grated Parmesan cheese, fresh thyme
Instructions
  1. Heat a cast-iron compartment skillet over medium heat. Add bread slices and cook, turning occasionally, until lightly golden and toasted on both sides, 2 to 4 minutes. Remove from pan.
  2. Spread 2 ounces sausage onto 1 side of each bread slice. Return to pan, sausage side down. Cook over medium heat until golden brown. Remove from heat. Wipe skillet clean.
  3. Reduce heat to medium-low. Spray skillet with cooking spray. Crack eggs into pan. Cook, turning once, until egg whites are set and yolks are cooked to desired level of doneness, 3 to 4 minutes.
  4. Top sausage on each bread slice with 1 egg. Sprinkle evenly with salt and pepper. Garnish with Parmesan and thyme, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/unique-antique-compartment-skillets-griddles/