MY 4 MINUTE AND 4 HOUR BREAKFAST SANDWICHES (Quick & Easy vs Homemade)

Making a phenomenal breakfast sandwich can take 4 minutes or 4 hours. Choose your own adventure. Use my exclusive link here https://cen.yt/TradeLagerstrom to get your first bag from Trade Coffee for free! Thanks Trade for sponsoring this video.

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RECIPES
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4 MINUTE QUICK & EASY:
•Squishy brioche bun (store bought is fine)
•American cheese slice
•Egg
•Thinly sliced ham

Toast cut side of bun, cook egg + add cheese and allow to melt. Add sliced ham to bun and top with cheesed egg. It's the best thing you can make in 4 minutes.

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FROM SCRATCH BREAKFAST SANDWICH:

ENGLISH MUFFIN:
•140g or 1/2c warm water (86F/30C)
•2g or about 3/4tsp instant yeast
•10g or 3/4Tbsp olive oil
•90g or 3/4c sourdough starter or poolish (see below)
•250g or 1 1/2c AP Flour (11.7% protein)
•4g or 3/4tsp salt

Add ingredients to bowl and mix with a sturdy spoon to combine. Continue to mix with a wet hand by squeezing until homogenous and a dough has formed. Cover and allow to rise at room temp for 30min. Strengthen dough by folding as shown @5:31. Cover and allow to rise at room temp for another 30 minutes. Repeat strength-building fold. Cover and allow to rise for 60 minutes at room temp.

Turn out the dough onto a floured work surface. Divide into six 75g pieces.
Liberally dust a tray with cornmeal. Shape each piece of dough as shown @6:38. Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball. Cover with another tray or towel and allow to proof at room temp for 60-75min.

Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan. I'm using about 1/4c or 60g for my 12" pan. When oil is preheated, add in English muffins. Cook on side one for 1.5-2min until golden. Fry on the second side for about 2 min. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min.
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SAUSAGE:
•450g or 1lb ground pork
•8g salt
•4g black pepper
•1g dried thyme
•5g minced garlic
•5g minced ginger
•2g fresh sage, chopped
•5g apple cider vinegar
•15-20g maple syrup

Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat.

Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook.
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MAKING THE SANDWICH:
Preheat nonstick pan over med-high. Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area. Cook on side one for about 90 sec or until nicely brown. Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks.

To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white. Hit the egg with salt and pepp. Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit. Once the yolk is set to your desired level of runniness, it's done.

Cut english muffin in half and toast. To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey. Enjoy that thing.

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TO MAKE POOLISH: combine 45g AP flour + 45g warm water (86F/30C) + small pinch of yeast. Mix, cover, and allow to sit at room temp over night or for about 12 hours.

TO MAKE STARTER check out this video: https://www.youtube.com/watch?v=ZHm1aKxAsIs. The night before you make the English muffins, prepare the starter by discarding all but 25g of starter and adding 45g water 45g flour. You'll use 90 grams the next day.
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#breakfastsandwich #hameggandcheese #eggsandwich

0:00 Intro
0:18: 4 minute sando
2:09: Mixing English Muffins
3:04: Mixing and Shaping Sausage
4:29: Trade Coffee Ad
5:33: Strength Building + Shaping English Muffs
7:26: Cooking The Muffs
8:55: Cooking the Sausage
9:39: Cooking the Egg
10:26: Assembly - Making the Sandwich

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