Egg Mcmuffy with Giardiniera Mayonnaise
Fluffy English muffins, silky egg custard, caramel-crusted breakfast sausage, melty cheese & a spicy acidic dressing — McDonald's count your fucking days.
ingredients
4 english muffins (I like homemade, this recipe is quite good)
3 eggs
3/4 tsp salt
1 cup milk
1/4 cup heavy cream
1/4 cup mayonnaise
1/4 tsp garlic powder
1/4 tsp paprika
2 tbsp hot giardiniera, finely chopped
8oz ground breakfast sausage (I like good ol’ jimmy dean)
4 slices american cheese
butter an 8x8” backing pan and place it inside a larger pan (such as a 9x13” pan or casserole dish, or a 1/4 sheet tray). preheat oven to 350°F and set about 2 cups of water to boil. In a medium bowl, beat eggs until there’s no more bits of white floating around. add salt, milk, and cream, and whisk to combine.
pour egg mixture through a mesh strainer into the 8x8” pan. Place both pans in the oven, and carefully pour hot water into the larger pan to about 1”, creating a water bath. bake until eggs are springy, just set, and a paring knife inserted comes out clean, about 20 minutes. let egg custard cool in the pan.
while your eggs cool, make your sauce by combining mayonnaise, garlic powder, paprika, and finely chopped giardiniera. salt to taste.
preheat a large cast iron skillet on high. divide your sausage into 4 even balls, then form into patties just larger than your english muffins and about 1/4” thick. I like to place these on individual squares of parchment to make them easy to flip into the pan. add a small drizzle of neutral oil to the pan, then place the patties in, working in two batches if needed. cook for 2 minutes, occasionally pressing down on each patty with a spatula to make strong contact with the cooking surface to develop a nice crust. flip, and place a slice of american cheese on each patty, cooking one minute more. transfer to a plate.
lightly toast english muffins. remove egg custard from the pan by going around the edges with a pairing knife, then slicing into 4 squares and removing them one at a time. a fish spatula works well for this. you can leave each square whole, or cut them into circles with a biscuit cutter or cup. I like to do this and pile the scraps into the middle of my sandwich, so nothing hangs off the edge of the sandwich, and nothing is wasted.
spread a little giardiniera mayonnaise on one half of the english muffin, then stack egg custard (and scraps, if using), sausage & cheese, and another large dollop of giardiniera mayonnaise.
enjoy xx
love, bella