Get the Recipe
Buying tips, techniques, and recipes, no matter how you like them.
Weekend brunch was pretty much a given when I lived in Portland. Somehow I braved the inevitable long lines in the rain on many a Saturday (free coffee helps) in hopes of demolishing a platter of build-your-own hash browns or an egg and bacon sandwich.
Laurie Wolf devotes an entire chapter to the meal in Portland, Oregon Chef's Table, a testament to its popularity. While many restaurants offer over-the-top dishes of fried meats smothered in gravy, Southeast Portland's Toast offers simpler (but no less hangover-curing) dishes like their egg and sausage sandwich named 'Go Home Thomas.' Their recipe offers directions for making each element from scratch, including the English muffin.
Why I picked this recipe: Egg and sausage may seem like an obvious choice for a brunch recipe, but this totally DIY recipe had me excited to try my hand at homemade English muffins.
What worked: The muffins were full of nooks and crannies, and the smoked paprika in the sausage was an inspired addition.
What didn't: I would have liked a little less sausage and a little more cheese in my sandwich (who doesn't want more cheese?), but that is easily fixed next go-around.
Suggested tweaks: Be sure to well-season the sausage mixture before cooking; you can test a small bit in a skillet before assembly to make sure you've added enough salt. Also, scrambling the eggs was a fine option (especially when making several sandwiches at once), but I'm sure the dish would be great with a runny fried egg instead.
As always with our Cook the Book feature, we have five (5) copies of Portland, Oregon Chef's Table to give away.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.