Quick Egg & Ham Sausage Breakfast

Steps

1. 1

   Step 1

   

   Crack 3 eggs into a bowl and beat them well.

   ✅ Done when: Crack 3 eggs into a bowl and beat them well. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Under-beating the eggs leaves stringy whites that clog the slit and cook unevenly — beat until the mixture is completely uniform.

   If Stringy, translucent egg whites remain visible in the bowl and the mixture looks streaky instead of a uniform yellow.:

   Beat for a full 30-60 seconds with chopsticks or a fork until the mixture is one consistent color with no visible strands of white.

   If Small shell fragments end up in the beaten egg.:

   Fish out any shell bits using a half eggshell or a spoon — it grabs fragments better than fingers — and crack future eggs on a flat surface.

2. 2

   Step 2

   

   Prepare 2 ham sausages (80g each). This type has more meat when sliced open.

   ✅ Done when: Prepare 2 ham sausages (80g each). This type has more meat when sliced open. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Soft, low-quality sausages tear or collapse when slit — choose firm, meaty ones and peel the casings off completely before cutting.

   If The sausage tears, squishes, or collapses when you try to slit it.:

   Choose firm, meaty ham sausages, and pop them in the fridge for 10-15 minutes before cutting so they hold up better.

   If The casing curls up, peels back, or turns tough and chewy during cooking.:

   Remove the casing completely before slicing — check for any bits stuck at the ends.

3. 3

   Step 3

   

   Preheat an electric griddle. Cut each sausage in half lengthwise, then make a slit down the center of each half — but don't cut all the way through; leave the ends connected so it stays in one piece.

   ✅ Done when: Preheat an electric griddle. Cut each sausage in half lengthwise, then make a slit down the center of each hal. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Cutting all the way through the sausage or through the ends makes the pocket fall apart and the egg leak out — keep the slit shallow and both ends connected.

   If The sausage falls into two separate pieces and there is no pocket to hold the egg.:

   Keep the slit shallow and stop cutting about half an inch from each end so the piece stays connected; if a piece does separate, cook it flat and top with egg instead.

   If The egg spreads out, sticks to the surface, and never puffs properly.:

   Preheat to about 355°F (180°C) — a drop of water should sizzle on contact — before adding the egg.

4. 4

   Step 4

   

   Use chopsticks to hold the slit sausage open, then pour in the beaten egg. Don't fill it all the way to the top — the egg will expand as it cooks. Make sure the sausage sits flat against the griddle with no gaps, or the egg mixture will leak out.

   ✅ Done when: Use chopsticks to hold the slit sausage open, then pour in the beaten egg. Don't fill it all the way to the to. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Overfilling is the classic mistake — the egg expands as it cooks and spills over. Fill only about three-quarters full, and press the sausage flat so there are no gaps against the griddle.

   If Egg puffs up and spills over the sides of the sausage onto the griddle.:

   Fill only about three-quarters full and let the egg rise to the top as it sets.

   If Egg runs out from the bottom or the ends and pools on the griddle.:

   Press the sausage flat with the chopsticks right after pouring, and hold the slit closed until the bottom layer of egg sets.

5. 5

   Step 5

   

   After about a minute, the sausage will hold its shape on its own and you won't need the chopsticks anymore. Wait until a skin forms on the surface of the egg, then tilt the sausage slightly with a spatula to check if the egg is still runny. If it doesn't flow, it's ready to flip.

   ✅ Done when: After about a minute, the sausage will hold its shape on its own and you won't need the chopsticks anymore. Wa. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Flipping too early, before the bottom sets, dumps out the liquid egg — resist the urge and let a skin form on top first.

   If Liquid egg dumps out of the pocket the moment the sausage is flipped.:

   Wait until a skin forms on top and the egg no longer flows when you tilt the sausage slightly with a spatula — then flip.

   If The casing darkens or burns on the bottom while the egg inside is still runny.:

   Lower the heat to medium-low and, if needed, cover briefly with a lid so the top of the egg sets before the casing over-browns.

6. 6

   Step 6

   

   Flip and cook the other side for a short time — about a minute should be enough.

   ✅ Done when: Flip and cook the other side for a short time — about a minute should be enough. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Leaving it too long on the second side burns the casing and rubberizes the egg — about a minute is plenty, and flip gently so you don't squeeze egg out of the slit.

   If The casing is burnt or deeply browned and the egg feels rubbery.:

   Keep the second side to about one minute over medium heat and remove it as soon as it is golden.

   If Egg squeezes out of the slit while turning the sausage.:

   Use a wide, thin spatula and turn the sausage gently in one motion without pressing on it.

7. 7

   Step 7

   

   Flip back and gently peel open the center of the egg to check doneness — if it has a firm, porous texture, it's cooked through. Cut each piece in half down the middle to create two Y-shaped pieces. Plate and arrange — done!

   ✅ Done when: Flip back and gently peel open the center of the egg to check doneness — if it has a firm, porous texture, it'. Finished: Heat the pan or oil to about 180 C before adding the mixture; the surface should sizzle gently on contact.

   Watch out: Cutting before the egg is fully set leaves a wet, messy center — peel open a small spot to confirm first, and slice gently so the pieces hold their Y shape.

   If A wet, runny center oozes out when the piece is cut open.:

   Peel open a small spot in the center first to confirm a firm, porous texture; if it is still wet, cook the pieces cut-side down for another 30 seconds.

   If The pieces come out ragged and the Y shape does not hold.:

   Use a sharp knife and slice straight down the middle in one clean motion, letting the knife do the work.