From: Chef Heather Terhune, South Water kitchen and Atwood Cafe, Chicago. Yield: 12 sandwiches.
24 large eggs
3⁄4 cup milk
to taste, salt and pepper
as needed, butter
24 slices Cheddar cheese
24 pork sausage patties, cooked and kept warm 24 large sourdough bread slices
In large bowl, beat eggs, milk, salt and peppe