`Spicy Italian Breakfast Sandwiches - Olive Oil Times
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Spicy Italian Breakfast Sandwiches

With all its delicious spice and fruit, medium-intensity olive oil works really well in this recipe, used for both the spread and for cooking and preparing the sausages and eggs.
Breakfast sandwich featuring a fried egg, sausage patty, and fresh greens on a toasted bun. - Olive Oil Times
Spicy Italian Breakfast Sandwiches
By Patterson Watkins
Apr. 6, 2023 13:23 UTC

These savory and spicy break­fast sand­wiches will wake up your palate. A quick, home­made chili pep­per & tomato spread pro­vides the heat, pair­ing well with the Italian sausage, eggs, sharp pro­volone, moz­zarella, and arugula. 

The chili pep­per & tomato spread is a show­stop­per. Pickled cherry toma­toes, sun-dried toma­toes, gar­lic, and oodles of extra vir­gin olive oil pro­vide sen­sa­tional heat and pep­pery pops. With all its deli­cious spice and fruit, medium-inten­sity olive oil works really well in this recipe, used for both the spread and for cook­ing and prepar­ing the sausages and eggs.

Spicy Italian Breakfast Sandwiches

Spicy Italian Breakfast Sandwiches

5from1vote
Course: BreakfastCuisine: Italian, AmericanDifficulty: Easy
Servings

4

serv­ings
Prep time

15

min­utes
Cooking time

15

min­utes

The chili pep­per & tomato spread can be made a day or two in advance (it is much more fla­vor­ful after it is allowed to mar­i­nate for a time). Since EVOO solid­i­fies slightly when refrig­er­ated, remove the spread a few min­utes before assem­bling the sand­wiches, let­ting the spread come to room tem­per­a­ture.

Ingredients

  • Chili, Tomato & EVOO Spread:

  • 1/2cuppick­led cherry pep­pers stems removed

  • 1/2cupsun-dried toma­toes in oil

  • 2eachgar­lic cloves peeled

  • 2table­spoonspickle juice (from the pick­led cherry pep­pers)

  • 2tea­spoonsgran­u­lated sugar

  • 1/4cupmedium inten­sity extra vir­gin olive oil 

  • Breakfast Sandwich Ingredients:

  • 1lbraw Italian sausage, cas­ings removed

  • 2table­spoonsmedium inten­sity extra vir­gin olive oil 

  • 4eacheggs

  • salt and pep­per to taste

  • 4eachlarge English muffins, split and toasted

  • 1/2cupsharp pro­volone cheese, shaved or grated

  • 1/2cupfresh moz­zarella, thinly sliced

  • 2cupsbaby arugula

  • 1/2cupred onion, peeled and thinly sliced

Directions

  • To make the chili, tomato, and EVOO spread, place cherry pep­pers, sun-dried toma­toes, gar­lic, pickle juice, sugar, and olive oil in the bowl of a food proces­sor, blend until smooth. Season to taste with salt and pep­per. Set the spread aside or cover and refrig­er­ate until ready to use. 
  • Portion the Italian sausage into 4oz pat­ties, set aside.
  • Heat one table­spoon of olive oil in a large skil­let over medium-high heat. Once the oil is hot, care­fully add the pat­ties to the pan, and cook for about 2 min­utes per side or until cooked through and browned. Remove the pat­ties from the skil­let and set them aside on a paper towel-lined plate.
  • Add the remain­ing one table­spoon of oil to the skil­let and return to medium-high heat. Once the oil is hot, work­ing in batches if nec­es­sary, crack the eggs into the skil­let, scram­ble (or serve sunny-side up), and fry for 2 – 3 min­utes or until firm, sea­son to taste with salt and pep­per. 
  • While the eggs cook, dol­lop 1 – 2 table­spoons of spread onto the split and toasted muffins and evenly spread.
  • Top the muffins with fried eggs, cooked sausage, sharp pro­volone, moz­zarella, and red onion before serv­ing. 

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