The Apple and Sage Breakfast Sandwich is wonderful through fall and winter while apples are still plentiful. You can add bacon to it or not, it's great either way.
First, you'll need to make up the sage aioli:
1/2 cup of your choice of mayo
2-3 cloves of garlic, peeled and finely chopped
1T fresh sage, finely chopped
1t lemon juice
1/2T EVOO (exclude if your mayo of choice was already thin)
mix the ingredients together and keep refrigerated until needed.
The rest of the ingredients of the sandwich are simple and most can be found on our pages during the fall and winter seasons:
eggs (1 or 2 works)
green apple
bacon (optional)
english muffin
smoked gouda
Cook up the bacon and egg(s). When they are nearly finished, begin toasting the english muffin, but don't fully brown - you'll want to melt the cheese slightly on the top piece after a light toasting.
To assemble:
smear sage aioli on the bottom half, layer thin slices of apple, then lay egg, then bacon, and top with melty cheese.
Enjoy!
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