Ingredients

The following ingredients have 6 Servings
  • 2 lb. ground pork
  • 1/4 cup breakfast sausage seasoning
  • 2 tsp. plus 1/4 cup canola oil, plus more as needed
  • 12 eggs
  • Kosher salt and freshly ground pepper, to taste

Instruction

  • In a bowl, thoroughly mix together the ground pork and sausage seasoning. Cover with plastic wrap and refrigerate for 30 minutes. Divide the sausage mixture into 12 equal balls, each about 2 3/4 oz., and flatten into disks about 3/8 inch thick.
  • Preheat an oven to 200°F.
  • In a 10-inch sauté pan over medium heat, warm the 2 tsp. oil. Working in batches, cook the sausage patties, turning once, until browned and cooked through, about 3 minutes per side. Transfer the patties to a wire rack set on a baking sheet and keep warm in the oven until ready to serve.
  • Heat a 12-inch sauté pan over medium-high heat. Pour in the 1/4 cup oil and heat until shimmering but not smoking. Working in batches, break the eggs into the pan and fry, swirling the pan occasionally to baste the eggs with the oil, until the whites are set and the yolks are still runny, about 2 minutes. Transfer to a plate and season with salt and pepper. Add more oil to the pan between batches as needed.
  • Serve the fried eggs immediately with the sausage patties. Serves 6.
  • Williams-Sonoma Kitchen.