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Egg Sliders

Egg Sliders

From: Chef Kiera Moritz, Pacci, Atlanta, GA. Yield: 12 servings.

12 large eggs

12 fully cooked sausage patties, kept warm (1 to 1.5 oz. each)

12 slices cooked bacon, warm

6 slices Cheddar cheese, halved diagonally

12 mini-burger buns or small rolls, halved ( 1 to 1.5 oz. each)

Fry eggs in spray-coated nonstick or buttered nonstick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Keep warm.

For each sandwich: Place a sausage patty onto bun bottom. Top with an egg. Cut a bacon slice in half crosswise. Place these on top of the egg. Top with cheese triangle and bun top. Repeat for remaining sandwiches.

TAGS: Recipes