Toasty Sausage Egg Sandwich

This portable meal is a great way to experience the joys of Johnsonville. What once was a simple egg and toast sandwich becomes a fantastic culinary treat with the herbs and spices of Johnsonville Mild Italian Sausage. The tomatoes, Fontina cheese and pesto help to make this dish unbelievably good.

Rate this Recipe Print this Recipe

Breakfast/Brunch, Lunch, Dinner, Snacks & Apps, Mardi Gras, Easter, Italian Ground/Link Sausage, Italian Sausage

Ingredients Directions Reviews Print Recipe

1 package
(19 ounces) JOHNSONVILLE® Mild Italian Sausage Links (or Ground Italian Sausage), removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
10 slices
thick sliced bread (Texas Toast)
5 large
eggs, fried
2 tablespoons
butter
5 tablespoons
pesto (or pesto mayonnaise)
8 ounces
Fontina Cheese, cut into thick slices
2 large
tomatoes, sliced (about 10 slices)
2 cups
Arugula leaves (or other preferred greens), lightly packed

Decase the sausages, and reshape the links into 5 separate patties. Cook patties in a large skillet for about 4 to 5 minutes on each side until no longer pink inside.
Toast bread in toaster oven or on a large pan under the broiler for about 1 minute per side until lightly toasted.
Butter the bottom of a large skillet and fry the 5 eggs to your liking. (Sunny side up, over easy, or break the yolk and then flip the egg to finish cooking.)
On a cutting board lay out 5 of the toasted bread slices, spread each with pesto, cheese slices, 1 hot from the skillet sausage patty, 1 fried egg, 2 tomato slices and arugula. Cover each with remaining toast.
Slice in half and serve immediately.