Breakfast sandwiches are sold by most fast food chains like McDonald’s, Burger King, Dunkin Donuts and Starbucks to name a few. These are only available during breakfast hours, but some do serve these all day. Here in New Jersey, the most popular breakfast sandwich is Taylor ham, egg and cheese on a kaiser roll or bagel. For most New Yorkers, it’s bagel with cream cheese and lox or any flavored cream cheese for that matter. In Korea they have what you call grandma toast.
I wanted to make a breakfast sandwich with a Pinoy twist. Longganisa was the perfect choice for me to make it truly Filipino. This Philippine style sausage has proven to be versatile since modern Filipino restaurants have adapted these to their menus and even created burgers which incorporates these to their ground beef.
First, you need to prepare your longganisa patty. I used my recipe for skinless longganisa which can be found here. You need to shape it into patties instead of the usual logs. Then fry it until cooked and brown on both sides, set aside and keep warm.
Prepare your scrambled eggs by beating in a small bowl 1 egg and seasoning it with a bit of salt and pepper. I then place this in my microwave egg poacher. (Note: you may also use a ceramic or glass small bowl) . Then microwave on high for 1 to 1.5 minutes or just until set.
To assemble, split an English muffin and lightly toast it. Place some greens on one of the slices, followed by some smashed avocado that has been seasoned with lemon juice and salt. Then carefully place your egg and longganisa patty before topping with the other piece of muffin. Serve immediately.
