Breakfast is the most important meal of the day in my house. When friends visit on the weekends, they know a hearty morning meal will be in their tummies before we set out to do all the fun things that we have planned.
This Sunday, we are going to the Holyoke St. Patrick’s Day Parade. It’s the second largest parade in the United States so it is very important that our sunrise standard be nourishing and suitable for the occasion. Hello, yummy breakfast sandwich with Irish cheese and sausages!
The market up the street just started carrying gourmet sausages that are gluten-free and made in the traditional UK-style in tasty flavors like apple, fennel and roasted garlic. These sausages are bigger, thicker and more finely ground than their cousins here in the States.
The sausages are easy to cook and make a simple sandwich into more of a mini-Dagwood. Make one for yourself on Sunday and remember the Irish proverb, “Laughter is brightest where food is best.”
Irish Breakfast Sandwich
What You Need
-8 slices Rudi’s Gluten Free Multigrain bread
-1 16 oz carton of Better’n Eggs
-4 Irish sausages, flavor of your choice
-1 small block of KerryGold Dubliner cheese
-1/4 cup cilantro
What You Do
-Bring a large pot of water to boil. Add sausages and cook for 5-6 minutes. Drain then brown in a skillet on medium-high heat. Set aside and cut lengthwise and widthwise once cool.
-Shred the entire block of KerryGold Dubliner cheese. Set aside in small bowl. Rough chop the cilantro and set aside in a smaller bowl.
-Separate and arrange the slices of Rudi’s GF Multigrain bread on the toaster oven bake rack. Add a pinch of shredded cheese to each slice. Keep toast warm after the cycle is completed so the cheese melts completely.
-Measure out ½ cup of Better’n Eggs (equivalent of two eggs) into a small skillet over medium heat. Swirl the pan around to create a crepe-like thickness. Take a hearty pinch of shredded cheese and sprinkle all around. Use a spatula to pull in the edges to create a square.
-Plate one slice of toast, neatly arrange the cut sausages to fit then add the egg square. Sprinkle a pinch of cilantro and top with the second slice of toast.
Need this sandwich to go? Wrap it tightly in parchment and cut in half. Want a condiment with a little kick? Dip a corner of your sandwich in some Ballymaloe Jalapeno Relish. You may be able to find it in the international section of your grocery store. If not, don’t worry, you can mix a little barbeque sauce and Sriracha together.
About Sarah in the Kitchen: Sarah grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child. Her blog (sarahinthekitchen.com) is a place for kitchen musings and her food writing, photography and illustrations