4 Frozen potato patties
4 Bacon Cheddar bratwurst
- burgers (4 oz ea)
1 sm Tomato; sliced
1/4 c Plain Greek yogurt
1 ts Fresh lime juice
4 lg Eggs
2 tb Water
1 tb Fresh chives; chopped
1 tb Salted butter
4 Plain English muffins;
- split, toasted
1/4 c Apple-maple bacon jam
4 sl Bourbon & brown sugar slab
- bacon; thick sliced,
- halved crosswise & cooked
1 c Baby spinach;
- lightly packed
Set oven @ 450°F/232°C.
Spread potato patties on a large rimmed baking sheet. Bake
7 minutes; flip. Bake an additional 7 to 8 minutes or until golden
brown and crispy. Remove from oven; cool slightly.
Meanwhile, spray a large grill pan with nonstick spray; heat over
medium-high heat. Add bratwurst burgers; cook 8 to 10 minutes or
until burgers reach 165°F, turning halfway through. Remove burgers
from grill pan; loosely cover with foil and let rest 2 minutes.
Place tomato slices on paper towels to drain. Stir together yogurt
and lime juice in a small bowl; set aside.
For egg patty, whisk together eggs, water, and chives in a medium
bowl until combined. Heat butter in a medium nonstick skillet over
medium heat. Pour in egg mixture; gently stir with a silicone
spatula until egg mixture begins to set. Stop stirring and use
spatula to carefully lift the cooked edge of egg mixture; tilt
skillet so runny egg mixture can flow underneath towards the
middle. Cook 1 to 2 minutes more or until set. Transfer egg patty
to a cutting board and cut into 1/4ths.
To assemble, top English muffin bottoms with potato patties,
bratwurst burgers, jam, egg portions, bacon, spinach, tomato
slices, and yogurt mixture. Place remaining English muffins on top,
cut sides down.
