Breakfast Sandwiches for a Group
Today's post is less of a recipe and more of a strategy – an easy way to prepare the components for breakfast sandwiches when you have a full house.
- 4 Kielbasa Sausages, sliced lengthwise, but not all the way through
- 4 Large, Wide Slices of Sourdough Bread
- 8 slices Provolone Cheese
- 4 Eggs
Preheat oven to broil and set one oven rack in the center-top position and one oven rack on the bottom position.
Over medium/medium high heat, brown the cut sides of the sausages, about 4 minutes. Then transfer sausages, cut side down, to a sheet pan and place on the bottom rack in the oven.
Place four slices of sourdough bread on a sheet pan and place on the center-top oven rack. Lightly toast bread, about 2-3 minutes.
Remove bread from oven and flip each slice over so the toasted side in down on the pan. Cover each slice of sourdough with 2 slices of provolone cheese and set aside until the eggs are cooking.
In the now-empty sausage skillet, melt one tablespoon of butter over medium-low heat.
Crack all four eggs into the skillet. When the whites set and begin to turn opaque, cover the skillet and let cook for about three minutes.
Meanwhile, as soon as the cover goes on the eggs, place the provolone-topped sourdough slices back into the oven on the center-top rack. Let cheese melt, about 3 minutes. Remove the eggs from heat.
When cheese is melted transfer the sausage sheet tray and the cheese toast sheet tray from the oven. Slice each piece of sourdough in half, on the short side.
If the egg whites have cooked together to form one piece, slide the eggs onto a cutting board, slice the group in half (avoiding the yolks) and in half again to get 4 individual fried eggs. Gently transfer the eggs to the sheet tray with the sausages. Serve right from the sheet trays, letting everyone build their own sandwich.