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
Course: BreakfastCuisine: Italian, AmericanDifficulty: Easy4
servings15
minutes15
minutesThe 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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