The biggest (and best) breakfast sandwich

By Rodney Bowers
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  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon maple syrup
  • 1½ teaspoons kosher salt
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 pound medium ground pork
  • 1 egg
  • 1/2cup bread crumbs
  • 1/4 cup milk


  • 1 Brioche bun
  • 1 tablespoon mayo
  • 1 4 ounces sausage patty
  • 2 slices Old cheddar cheese
  • 3 eggs, beaten
  • Kosher salt And black pepper
  • 1 tablespoon finely chopped chives
  • Hot sauce and maple syrup


  1. Mix the bread crumbs , egg and milk together in a small bowl and set aside.
  2. Mix thyme, syrup, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add  bread crumb mix, pork and spice mixture together and mix with your hands until it's blended.
  3. Scoop out small handfull  of mixture and flatten into patties.
  4. Let firm in the fridge.
  1. Generously butter each half of brioche bun and in  a large cast-iron pan toast the bun over medium on both sides until golden. Set aside.
  2. cook The Sausage patty in the skillet till cooked thru and brownFlip and top with cheddar  cheese; cook and cover until cheese starts to melt. Set aside
  3. Heat  butter in a small nonstick pan on  medium. Add eggs and season with salt and pepperUsing a wooden spoon ,cook, and stir the eggs quickly until mostly set but still a little  runny
  4. Mix in chives and fold eggs over To serve, top bottom half of Bun with  ittle mayo then egg, then sausage. Add some hot sauce and maple syrup.


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