Toasted muffin, homemade pork patties, American cheese and a shaped fried egg
this post was submitted on 16 Jun 2023
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Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
Nice! That's the same method I use!
Do you make the eggs in a ring mold, or do you trim the whites after they're cooked?
Non-stick ring mold is the way.