Sausage and Egg Sandwich
Prep: 10 minutes
Cook: 30 minutes
Makes 2 sandwiches
1 package Bob Evans® Savory Sage Sausage
4 pieces Stroehmann® Soft & Tasty&trade Whole Wheat White Bread
1 large Eggland's Best® Cage-Free brown egg
½ tsp Kraft® Miracle Whip
½ tsp Gulden's® Spicy Brown Mustard
1 tsp Extra Virgin Olive Oil
fresh arugula (optional)
- In a small sauce pan, gently place 2 eggs and then fill with water until completely submerged. Cook on HIGH until water is a rapid boil, then lower to MEDIUM. Egg should be in boiling water for at least 10 minutes. Dump out hot water, run egg over cold water. Crack egg and peel under cold water. Finely chop up egg. Add about ½ teaspoon of Miracle Whip and ½ teaspoon of Spicy Brown Mustard. If mixture seems to be too dry add more Miracle Whip.
- Slice sausage into small sections. Roll into ball and flatten into a patty.
- In a small frying pan, coat pan with olive oil. Place sausage patty into pan. Sausage must be cooked thoroughly. Follow directions on package for what the internal temperature should be.
- Toast 4 slices of bread.
- Spread the egg mixture on one side of toast. Add cooked sausage patty. Add arugula.