ATK Breakfast Sandwiches

By lorik

Ingredients

• All American Sandwich:
• 4 English muffins, split
• 3 tablespoons unsalted butter, softened
• 1/4 cup mayonnaise
• 1 tablespoon ketchup
• 4 large eggs
• Salt and pepper
• 8 ounces bulk breakfast sausage
• 4 slices deli American cheese (4 ounces)
• 1 1/2 ounces (1 1/2 cups) baby spinach
• 4 thin tomato slices
• Bacon and Cheddar Sandwiches:
• 4 English muffins, split
• 3 tablespoons unsalted butter, softened
• 1/4 cup mayonnaise
• 1 teaspoon hot sauce
• 4 large eggs
• Salt and pepper
• 6 slices bacon
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1 1/2 ounces (1 1/2 cups) baby spinach
• 4 thin tomato slices
• Ham and Gruyere Breakfast Sandwiches:
• 4 English muffins, split
• 3 tablespoons unsalted butter, softened
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 4 large eggs
• Salt and pepper
• 1 tablespoon vegetable oil
• 4 thin slices deli Black Forest ham (4 ounces)
• 4 ounces Gruyère cheese, shredded (1 cup)
• 1 1/2 ounces (1 1/2 cups) baby arugula
• 4 thin tomato slices

Details

Adapted from americastestkitchen.com

Preparation

Step 1

All American Sandwich:
1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and ketchup in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

2. Working with wet hands, form sausage into four 4-inch-diameter patties. Cook sausage patties in 12-inch nonstick skillet over medium heat until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel–lined plate. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

3. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

4. Working quickly, top each egg with 1 sausage patty and 1 slice American cheese. Cover pan, remove from heat, and let stand until American cheese is melted and egg whites are cooked through, about 2 minutes.

5. Spread mayonnaise mixture on muffin bottoms and place 1 sausage-and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Bacon Cheddar Sandwiches:
1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When cool enough to handle, break each slice in half.

3. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

4. Pour off all but 1 tablespoon fat from skillet and heat over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

5. Working quickly, top each egg with 3 pieces of bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.

6. Spread mayonnaise mixture on muffin bottoms and place 1 bacon and-cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Ham and Gruyere Breakfast Sandwiches:
1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and mustard in bowl; set aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.

2. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.

3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1 minute.

4. Working quickly, top each egg with 1 slice of ham and ¼ cup Gruyère. Cover pan, remove from heat, and let stand until Gruyère is melted and egg whites are cooked through, about 2 minutes.

5. Spread mayonnaise mixture on muffin bottoms and place 1 ham-and-cheese-topped egg on each. Divide arugula evenly among sandwiches, then top with tomato slices and muffin tops. Serve.