Sausage Smash Croissant

Smash burgers figured out a long time ago that pressing meat thin against a screaming-hot surface gets you more crust and more flavor. It works just as well with breakfast sausage. Put that on a buttery toasted croissant with soft eggs and chipotle mayo, and you've got a sandwich worth getting up for.

The smash

Keep the balls loose when you form them. Packed-tight sausage turns dense and springy. Then press them into the griddle as thin as they'll go, and hold the spatula down for a second so they don't bounce back. Thin means lacy, crispy edges, and it means they cook through in about four minutes a side.

Heads up

Use a thermometer if you've got one. The patties should hit 160°F in the middle before they come off. That's the safe number for ground pork.

Eggs on a cooling griddle

This is the step that surprises people. Once the croissants are toasted, turn the heat off, then pour the eggs on. There's plenty of heat left in the griddle to cook them, just gently, so they stay soft and custardy instead of going rubbery. Keep them moving and pull them when they look a little underdone. They'll finish on the way to the croissant.

Tip

Lay the cheese right on the hot sausage so it melts before you build the sandwich.

If you'd rather go with a bagel and a hash brown, try the Bagel, Egg and Hash Brown Sandwich. For more on eggs, check out How to Make Eggs.