• 1 Egg, Grade A Large

• 1 English muffin, toasted

• 1 slice American cheese

• Butter

For the Breakfast Sausage

• 1 lb ground pork

• 2 teaspoons dried sage

• 1 teaspoon dried marjoram

• 1 teaspoon brown sugar

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

• 1/2 teaspoon granulated garlic

• ¼ teaspoon dried thyme

• pinch cayenne

• 2 tablespoons cold water

Preparation

• For the sausage mixture into small balls. Heat a nonstick pan over medium heat and lightly coat the pan with oil. Place one of the balls of the sausage mixture in the pan and press with a spatula to flatten. Cook until well browned on one side, flip and brown on the second side until cooked through.

Perfect the egg

• Place a nonstick pan over medium heat. Carefully set a ring mold in the center of the pan and spray the pan and ring mold with oil. Crack an egg into the ring mold. With the tip of a knife, pierce the egg yolk. If the egg white begins to bubble in any spot, pierce the bubble with the tip of the knife as well.

• Pour approximately ¼ cup water into the pan and quickly cover with a lid. Let the egg cook, covered for 2 minutes and check for doneness. If the egg is cooked through remove from the pan with a spatula and remove the ring mold.

Sandwich assembly

• Slice and toast the English muffin and lightly spread with the butter.

• Top the toasted muffin bottom with a slice of American cheese, then a sausage patty and the egg patty before adding the toasted muffin top. If you wish, you can also melt the cheese on the sausage patty in the pan.