Compartment skillets and griddles are highly sought-after pieces any cast iron enthusiast would be thrilled to add to their collection. These remarkable pieces, crafted with precision, feature multiple compartments that allow for simultaneous cooking of various foods and bear witness to countless meals, typically breakfast, cooked with love and creativity that knows no bounds. Bacon, eggs, and hash browns are just the start of what these versatile pans can do. Sweet yet savory, these scrumptious sammies are the perfect way to kick-start any morning and realize the pan’s full potential.
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
- 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.
- 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.
- 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.
- Top sausage on each bread slice with 1 egg. Sprinkle evenly with salt and pepper. Garnish with Parmesan and thyme, if desired.
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