Homemade Breakfast Sausage With Soft-Boiled Egg

PORK BREAKFAST SAUSAGE

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1. In a large bowl, mix all of the ingredients until well combined. Scoop about 2 tablespoons of the meat mixture and form into 2-inch wide patties.
2. Warm a dry skillet over medium heat until it is hot. Cook the pattiesfor 4 minutes on each side until browned and they have an internal temperature of at least 145°F. You can also cook these in the oven at 375°F for 14 minutes. Store leftover patties in an airtight container in the refrigerator for up to 4 days. To freeze, place them into a single layer on a baking sheet and par-freeze for 2-3 hours until hardened then transfer to a freezer bag.
3. To reheat from frozen, add a few tablespoons of water to a pan over medium heat and cook patties until warmed through.

6-MINUTE SOFT-BOILED EGGS

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STOVETOP METHOD

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1. In a medium-sized pot over high heat, bring the water to a boil. Place the eggs into the water and boil for 6 minutes. While the eggs are boiling, prepare an ice bath for the eggs in a large bowl.
2. Once done, transfer the eggs directly into the ice bath and let sit for 1 minute. Then transfer them to a surface to dry in a single layer.
3. Once cooled enough, peel the egg and slice it in half to serve. Store leftovers in a covered container or leave in the shell until ready to eat. Refrigerate for 1-2 days for the best freshness.

INSTANT POT METHOD

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1. Pour water into the inner pot and place your steam rack on the bottom of your Instant Pot. Place eggs on the steam rack.
2. Seal and select Pressure Cook or Manual. Set to High Pressure and adjust to 1 minute. While eggs cook, prepare an ice bath in a large bowl.
3. When the timer beeps, let the pot naturally release for 2 minutes; then flip the valve to release any remaining pressure.
4. Transfer eggs to ice bath and let soak for a couple of minutes before peeling and cutting in half. Store leftovers in a covered container or leave in the shell until ready to eat. Refrigerate for 1-2 days for the best freshness.