Our site's Best Breakfast Sandwich

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of Our site's Best, a collection of our essential recipes.


  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)

Recipe Preparation

  • Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.

  • Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.

  • Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.

  • Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.

  • Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.

  • Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.

  • Top with chives and fold eggs over to make a half moon; fold in half again.

  • To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

,Photos by Christopher Testani

Related Video

Our site's Best Breakfast Sandwich

Reviews SectionThey were not kidding when the labeled the breakfast sausage and the sandwich as B.A.'s best. Would definitely encourage adding honey as it really blends well with the sausage. Made this as a part of a bday breakfast for my girlfriend and she was very happy and full afterwards!amlitt4Louisville, KY10/14/19I like putting the cheese inside the egg/omelette situation. I make this all the time with frozen sausage patties or bacon. I like chives but this sandwich seems purer without them.Life Hack: Use pork roll instead of sausage. The sausage still rules though. And the American cheese is non-negotiable. The sandwich isn't the same without it.alex_delanyNew York City10/31/17

Grits Bowl with Avocado and Baked Tofu Strips

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.

A hearty grits bowl topped with creamy avocado and savory baked strips of tofu.

Happy Vegan Month of Food (Vegan MoFo), y'all! Every year, vegan and not-vegan food bloggers all come together to celebrate the wonders of delicious vegan food.

This year, the MoFo team has put together 30 days of writing prompts, and they look like a lot of fun! I'm going to do my best to stick to the prompts on my posting days!

Today's prompt is "Tell us about your breakfast," and the timing couldn't be more perfect.

My husband recently has begun the quest for the perfect homemade grits bowl, and I wanted to share one of my favorites that we've come up with.

This grits bowl is almost like a deconstructed breakfast sandwich. Slap the toppings between two slices of bread, and you've got breakfast on the go. But if you're a grits-lover like Dave is, you probably won't want to ever take this meal out of a bowl.

The tofu strips are the real stars of this grits bowl recipe, at least for me, and marinating them is key. I know that even on a lazy morning, marinating tofu probably isn't what you want to do, so I'd suggest marinating overnight instead. Once that step is under control, you can do everything else in a super lazy fashion.

What Is The Best Sandwich in D.C.?

What kind of sandwich person are you? Grilled cheese, po’boy, catfish, elk? Our friends at USA Today’s 10Best and Sandwich America have been identifying favorite sandwiches in more than 30 U.S. states this year. We recently partnered to nominate sandwiches for consideration from eight states and the District of Columbia. After four weeks of voting, the winners are:

  • The best Dungeness Crab Roll Sandwich in Oregon from Deschutes Brewery in Portland
  • Best Pimento Cheese Sandwich in Arkansas from The Sonflour Bakery in Dumas
  • Favorite Chicken Parm Sandwich in Connecticut from Super Sandwich in Shelton
  • The Best Juicy Lucy in Minnesota from the Crooked Pint Ale House in Minnesota (multiple locations)
  • Favorite Catfish Sandwich in Mississippi from Signa’s Grille in Ridgeland
  • Best Elk Burger in Montana from Boulder Creek Lodge in Hall
  • The Best Walleye Sandwich in South Dakota from Drifters Bar & Grille in Fort Pierre
  • Best Pastrami Burger in Utah from Lucky 13 in Salt Lake City
  • The Best Half-Smoke in Washington, D.C. from Meats & Foods

Congratulations to the Reader’s Choice winners. Vote for your favorite in the final round of the 10Best and Sandwich America Readers’ Choice contest through noon ET on Monday, May 8.

John Scroggins

As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.


This avocado and chicken sourdough sandwich has everything you require to brighten up your day while ensuring you.

Baked Ham and Honey Mustard&hellip

Ham and mustard have been forming a partnership for generations and with the added hint of sweetness brought.

Barbecue Chicken and Chorizo Bap&hellip

Chorizo and chicken is a classic combination and for good reason a mix of textures and tastes and.

Breakfast Bagel with Ballymaloe Original&hellip

The all-time winning breakfast option. Best served with lashing of Ballymaloe Relish and simply prepared with the delightful.

Chicken & Pesto Panini with&hellip

This panini is delicious with leftover roast chicken from Sunday lunch or even a perfectly pan-fried chicken breast.

Chicken and Avocado Bagel with&hellip

Chicken and Avocado were just meant to be together and this bagel proves it!

Chicken Caesar Pittas with Ballymaloe&hellip

These Caesar pitta pockets are so simple and a great use of leftover roast chicken. Full of flavour.

Club Sandwich with Ballymaloe Relish&hellip

A club sandwich is a good way to use up left over chicken, if you ever have any.

Festive Duck with Apple and&hellip

A delicious festive sandwich to enjoy with Ballymaloe Mayo and Cranberry Sauce.

Ballymaloe Foods,
Courtstown Park, Little Island,
Co. Cork, Ireland, T45 PR68.

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How to Make Gajar ka Halwa #

Furthermore, I want to share some suggestions for a Gajar ka Halwa Recipe. Firstly, use fresh and juicy carrots for gajar ka halwa. It is easy to grate. Secondly, use heavy or thick bottom kadai to make any halwa. Additionally, you can add dry fruits of your choice in the halwa. Moreover, add milk as described for granulated texture in the halwa. For more granulated texture, add malai. It’s also good version of halwa. Lastly, you can store halwa in the fridge for 3-4 days then serving time, you can do it warm once and serve. But you may serve hot or cold both.

I have further segregated this area into,

Apart from the baking recipe index which has cakes, cookies, and breads you will find everything related to baking… like Baking basics, All about ovens, Bakeware usage, Different kinds of flour, and much more..

This is a DIY area on how to prepare sauces, jams, pickles, powders, and all sorts of condiments at home.

Contains recipes that I have tried out using the air fryer.

This section will introduce you to street foods from around the world, which you can make from the comfort of your home.

Countryside cooking

– will bring forth all the healthy recipes from our countrysides.

Tips & tricks

– will cover the tips and tricks that have worked for me over the years.

How to Make Soft 100% Whole Wheat Dinner Rolls

Note: this is a picture tutorial - for full printed recipe, scroll to the bottom of the page. Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

1. The first step is to dissolve the yeast in a 1/2 cup of warm, not hot, water. Just measure out the water in a glass measuring cup using warm tap water, add the yeast and stir it in with a whisk, and set it aside.

2. Add softened butter (no substitutes, please- now is not the time!) into the bowl of a stand mixer, add the honey and cream them together with the paddle attachment.

3. Add the eggs and beat, scraping the butter from the sides. Pour in your warmed buttermilk (or milk) and the yeast mixture.

Note: It will not be smooth, as this picture above shows- it's OK to see lumps of butter floating around.

4. Mix in 4-1/2 cups of whole wheat flour and 1-1/2 teaspoons salt (trust me, you don't want to leave the salt out- I speak from experience), and mix well.

5. Change to the dough hook and knead for only a couple of minutes- we're just trying to lose the extreme stickiness here, not really to develop gluten. Add a couple more tablespoons of flour, if needed.

Tip: if you keep kneading, the flour will absorb and the dough will stick to the bowl again. You should need just a minute or two, added the bit of flour and scraping the sides.

This was hard to photograph, but a finger touched on the surface should not come away with any dough on it, even though the dough looks sticky. In the photo above, the dough is still sticking to the bowl (good), but not to my finger, so it's ready to rise.

6. Leave it in the mixing bowl, cover it with a towel and let sit at room temperature for an hour.

NOTE: This is where the video may really help explain better if you're wondering what the dough should be like (the #1 problem people have is adding too much flour and coming out with dense, heavy rolls).

I have answered a lot of questions about this recipe over the years, but with hundreds of comments, it’s not like you are going to attempt to wade through them all. From what the dough should look like, to equipment, to adding too much flour – I try to address the most often asked questions and comments in this video. (UPDATE: for some reason I have 1 cup of water in the video, but it's only 1/2 cup - use the printable recipe ingredients below!)

This is the dough after the first rise. As you can see, it has risen some, but is not really "doubled." It's OK, they will rise more in the pan.

7. Turn the dough out onto a floured surface and knead with hands a few times, then cover it with a towel and let rest for 3 minutes. TIP: I like to use a clean tea towel for easy clean-up, plus it helps use less flour.

8. While the dough is resting, pull out a 13x9-inch pan and butter it generously on the bottom and sides.

9. Cut the dough into 24 even (or as close as you can get) pieces. Flatten it out into a rectangle shape and use a knife to cut it into 24 pieces.

As you can see above, the middle pieces are bigger than the corner ones, so I just cut some off the middle pieces and add them to the corners.

10. Shape the dough pieces.

Here's how I learned to shape dinner rolls when I volunteered at my kid's summer camp: with your left hand (if you're right-handed) make a circle shape with the thumb and fingers then take the dough in your right hand and push it up through the circle, pushing up in the middle of the dough to form a rounded top.

Then turn the dough ball over and pinch the ends in together.

11. Place the seam side down in the buttered dish- four balls across and six down. They should be touching in the pan in order to make all the soft sides everyone loves (the center ones are my favorites. ).

12. Cover the pan (I shake off the towel I used to shape them, then cover with that), and let rise for another hour. TIP: Set the timer for 45 minutes, though, so you can turn the oven on to 350 degrees to preheat for the last 15 minutes of the rising time.

This is what they will look like after 1 hour of rising. They are not spilling over the pan, but all the sides are touching now.

13. Bake for 20-25 minutes until golden brown. I rotate them after 10 minutes for even browning.

14. Brush the tops with softened butter when they come out of the oven (just do it - you'll be glad you did).

As soon as they are cooled to just warm, pull them out of the pan and pull apart to serve. Look at that texture- no heavy whole wheat rolls here. These are so good, please give them a try!

These make terrific whole wheat sandwich rolls, too - think of all the 'sliders' you can make healthier now!

Grilled Reuben Sandwich Recipe with Homemade Dressing

Have you ever sunk your teeth into a good reuben? I mean, a really, really good reuben? The American reuben sandwich with grilled rye bread, corn beef, sauerkraut, zesty dressing and swiss cheese was created less than 100 years ago, but its growing popularity has millions of restaurants serving them up. I almost always order one when I see it on the menu, but I have to confess there have been moments after tasting it when I&rsquove been disappointed. Sometimes the bread was too soggy, the meat was lacking or the dressing was well, just meh. My faith in the reuben as being one of the most flavorful sandwiches on the planet was beginning to wane.

That&rsquos when I decided to take the reuben making world by storm and create my own at home. I can use my favorite type of rye bread and meat, my own flavorful homemade dressing and cook them slow to perfection until hot, gooey and crisp. I can even do most of the prep work ahead of time. No disappointment here, folks! With cooler weather coming on and a craving for a really, really good sandwich, now is prime time to serve up homemade reubens in the comfort of your home. Are you ready to make some with me?

To make 3 sandwiches, you&rsquoll need 6 slices of rye bread, ½ pound of sliced corn beef, 6 slices of swiss cheese and one can of sauerkraut. Being that it&rsquos homemade, you can customize the bread or meat to your liking. Light rye or whole wheat can be used instead of dark rye. Turkey or ham can be substituted for the corn beef. Don&rsquot worry, I won&rsquot tell anyone! 🙂

The key to a really, really good reuben is homemade dressing. No bottles allowed! Only 6 ingredients are needed for the dressing: quality mayonnaise, ketchup, dill relish, onion powder, salt and pepper.

Let&rsquos start by making that delicious dressing! For 3 sandwiches, combine ½ cup mayonnaise, ¼ cup ketchup, 2 Tablespoons dill relish, ¼ tsp. onion powder, &frac18 tsp. salt and a good dash of black pepper. If you aren&rsquot going to use corn beef, I would suggest upping the salt to ¼ tsp. Mix all of it together.

Before adding the sauerkraut, you&rsquoll need to drain it first before measuring it out. I like to use a strainer and a fork to push out the liquid. If you skip this step, your wet sauerkraut will make the dressing too runny for the sandwich. Once you have drained the sauerkraut well, measure out 1 and ½ cups and stir it into your mayonnaise mixture.

Look at that! A yummy bowl of saucy sauerkraut. If you want double check the seasoning to your liking, grab a cracker and taste. Once satisfied, resist the urge to grab another cracker and pop that bowl into the fridge until you are ready to assemble the sandwiches. This is a great make ahead step! The bowl can marinate all day if you want.

When you have about 30 minutes until dinner, it&rsquos time to assemble&hellip and yes, there is a proper method to the madness! You can&rsquot just throw on your kraut, cheese and meat haphazardly (*gasp*) A really good reuben is assembled with a specific order with equal bottom and top layers of kraut and cheese surrounding a center of meat. I&rsquove listed the order before for each sandwich, starting with that first piece of bread.

  1. buttered slice of bread
  2. slice swiss cheese
  3. &frac13 cup sauerkraut mixture
  4. 2. 5 ounces of meat (or &frac13 of your half pound)
  5. &frac13 cup sauerkraut mixture
  6. slice swiss cheese
  7. buttered slice of bread

Reubens need to be grilled slow and steady to achieve that crisp bread AND hot, melted center. If we use too high of heat, our bread will be ready before the inside is ready. A simple trick is to turn your heat on low and cover the pan of sandwiches with aluminum foil. Flip them over every 5 minutes until the cheese is melted, replacing the foil each time. Once you are assured the insides are hot, you can turn your heat up to medium, discard the foil and crisp up both sides of bread before serving.

Behold! If these aren&rsquot the best reuben&rsquos you&rsquove ever sunk your teeth into, I may not be worthy to contribute to this blog. Delicious corn beef smothered in zesty sauerkraut and gooey melted swiss. All sandwiched between crispy rye. So flavorful! Just how a reuben was meant to be. I hope you love them as much as my family does.

After St. Patrick’s Day I have two things: A hangover and leftover corned beef or pastrami. Someday I’ll write about hangover cures. When I find one.

Here’s what to do with the meat, potatoes, and cabbage. Make a hash of it.

I love corned beef hash, but I hate the bowl of paste that passes for the real deal in so many diners, and I especially despise the stuff in the can. So I make it myself and top it by cooking a sensual runny egg.

The recipe below is pretty forgiving. Don’t sweat exact measurements.

How To: Preparing Corned Beef

Corned beef comes in two forms:

Uncooked corned beef is usually a hunk of beef that is in a brine solution of curing salts, regular salt, and pickling spices. It is then packaged in a sturdy plastic bag with some of the brine. It is very salty and has not been cooked.

Cooked and ready to eat corned beef is cured in a brine with curing salts, regular salt, and pickling spices, then cooked, and usually packaged in slices or sliced at the deli counter. Just open the package and eat.

There are three popular cuts

Whole packer is a massive slab 10 to 18 pounds. You rarely find them corned.

Flat, which is flat, lean, evenly striated and it makes for perfect slices. But it can be tough because it has little marbling. Typically 3 to 5 pounds.

Point, which is a second muscle on top of the flat that has better marbling and therefore richer flavor, fuller mouthfeel, and is more tender. It is usually sitting on top of a layer of flat with a fatty layer in between. Typically 3 to 5 pounds.

If you made corned beef from scratch, or if you bought a package of uncooked corned beef, you must remove some of the salt and cook it before eating it.

1) Open the package the meat came in and dump out all the liquid. If you have made your own corned beef, remove it from the brine. Rinse thoroughly. Some packages have some pickling spices in a packet. It is a joke. There is nowhere near enough to do anything useful and if the meat has been corned properly, there is more than enough flavor in it. Throw them out.

2) Some cuts have a thick layer of fat on the surface of one side, called a fat cap. Trim it all off. This fat is not like marbling in beef. It brings nothing to the party but calories and it just makes scum. If you bought the point section of a brisket, there is probably a layer of fat on top of a layer of meat, then another layer of fat, and finally another layer of meat. Trim off the surface fat and leave the center fat layer intact. It will be easy to remove after it is cooked.

3) Place the meat in a large pot along with enough hot water to cover it by at least 1″ and put the lid on. Turn the heat to medium low, bring it to a simmer at about 190°F and keep it there for 30 minutes. Do not boil! If you boil it, it will get tough and shrink. Beware that the meat is cold, so when it warms the water will slowly move from simmer to boil. Keep an eye on it and do not to let it boil.

4) After 30 minutes of simmering, dump out the water and cover the meat with fresh hot water, again about 1″ above the meat. Bring to a low simmer again, this time for 3 hours or until it is about 190°F or fork tender. Some really cheap cuts will never get tender (and that’s why it is best to make your own). Keep the meat submerged even if you have to weight it down with a small plate.

The BEST Chaffle Recipe! – Keto Waffle Bread

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There are a ton of chaffle recipes flooding the interwebs right now. I’ve put off trying them until this week because 1) I don’t like keto bread substitutes in general, and 2) my mini waffle maker has been packed away in our camper from our last trip.

I finally tried a few of the recipes out there and wasn’t really impressed by them, although I do like the idea of a quick sandwich bread substitute that only needs a few ingredients and a couple minutes to make. Some were super eggy and flimsy and some were way too cheesy. (How is too cheesy even a thing? I don’t know, but somehow they were.)

I wanted a good chaffle recipe that was firm enough to hold all of my sammie fixins without falling apart or getting soggy and not so cheesy that the flavor overpowers the toppings.

That’s why I played around with ingredients all day until I came up with THE BEST CHAFFLE RECIPE. It’s

  • Tasty ✔️ – Garlic powder, sea salt and freshly ground black pepper add a little savory depth, while the confectioner’s erythritol takes the edge off the cheese.
  • Firm ✔️ – Blanched almond flour adds structure to the chaffle, keeping it from falling apart beneath mounds of shaved corned beef, sauerkraut, Swiss cheese and Thousand Island dressing. (Oh, yes, I did make a Reuben Chaffle, and it was DELISH.)
  • Crispy ✔️- Plenty of mozzarella cheese ensures this chaffle isn’t getting soggy under the marinara sauce when you whip up an impromptu Pizza Chaffle.

This chaffle recipe isn’t meant to be used as a waffle substitute. It’s savory and doesn’t have that super fluffy texture you’d want in a sweet breakfast waffle. It’s for all those yummy sandwiches you’ve been missing like BLT Chaffles, Reuben Chaffles, Big Mac Chaffles and Chicken Salad Chaffles. It’s also perfect for Pizza Chaffles, BBQ Chicken Chaffles and Tostada Chaffles.