Recipe courtesy of Fried Egg I'm In Love

Yolko Ono

Getting reviews...
  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe






  1. For the pesto: Pack the basil into a food processor, and then add the Parmesan, oil, pine nuts, garlic, salt and pepper. Blend for 30 to 45 seconds, then scrape any bits from the side and blend for another 30 seconds. Let it rest for 1 minute, and then blend again for another 30 seconds. You are looking for a smooth texture, which will be easier to spread onto the bread. Taste the pesto. You should taste a nice balance between the basil, oil and salt.
  2. For the sausage: Puree the onion in a food processor and transfer to a bowl. Add the garlic, mustard, paprika, oregano, salt and pepper. Stir until blended. Put the sausage in a large mixing bowl and break up  into small pieces. Mix in the onion mixture, using your hands to blend into the sausage. The puree should be blended evenly with the sausage and you should see no clumps. Form the sausage into 6 balls, a bit bigger than a golf ball, and place on a dinner plate or small baking pan. Be sure to roll and form the balls tightly.
  3. For cooking the sandwiches and assembling: Preheat a cast-iron griddle or large pan over medium heat. Be sure your griddle is fully heated before beginning. The egg and sausage should sizzle when they hit the griddle. Spread some butter down the center of each bread slice using a brush, and then place butter-side down on the griddle. Evenly spread a heaping tablespoon of the pesto onto the bread using a spatula, covering the bread right up to the edges. Sprinkle as much Parmesan as you desire on top of the pesto. At the cart, we typically use about an 1/8 cup on each sandwich. 
  4. Place the sausage balls on the griddle and press into a patty using a strong metal spatula. You will be covering one-half of the bread with this patty, so match the patty size to the bread.
  5. Spread a thin layer of butter onto the griddle, and then crack your eggs onto that spot. Sprinkle a small pinch of black pepper and cayenne on each egg. Check your sausage patty; when one side is charred, flip. When the whites of your egg start turning opaque, flip your egg. Let the sausage and egg cook for about 2 minutes after flipping. Then place your sausage on one half of the bread and top it with the egg. Use a knife to cut the bread in half and fold it over to create a sandwich. Your bread should have a nice brown toasted mark down the center. 
  6. Use your judgment on how many sandwiches you can cook at once. You can also experiment with toasting/topping all the bread first, then cooking all the sausages, followed by all the eggs, etc. Or you can cook them 1 or 2 at a time. It's up to you!

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …