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Yolko Ono

Recipe from: Fried Egg I'm in Love

Begin the day in Portland, Oregon with some all day breakfast at the Fried Egg I'm In Love truck, serving up music inspired dishes like their 'Egg Zepplin', 'Yolk-O Ono' and a 'Back in Black Bean' sandwich.

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PESTO
44 grams basil leaves, rinsed and dried
1/2 cup parmesan, shredded
1/3 cup extra virgin olive oil
1/4 cup pine nuts
1 tablespoon minced garlic
1/2 teaspoon sea salt
dash black pepper

Pack the basil in a food processor, and then add the rest of the ingredients. Let the ingredients blend for 30 to 45 seconds, then scrape any bits from the side and blend for another 30 seconds. Let it rest for a minute, and then blend again for another 30 seconds. You are looking for a smooth texture, which will be easier to spread onto the bread. Taste the pesto. You should taste a nice balance between the basil, oil, and salt.


SAUSAGE
1/2 of a yellow onion
1 teaspoon yellow mustard
1 teaspoon garlic, minced
1/2 teaspoon paprika
dash of sea salt
dash of dried oregano (sub fresh if available)
pinch black pepper
1 pound raw ground pork sausage

Puree the onion in a food processor and place puree into a bowl. Add all ingredients (except sausage) and stir until blended. Put the sausage in a large mixing bowl and break up the sausage into small pieces. Add the onion puree mix and use your hands to blend the mix into the sausage. The puree should be blended evenly with the sausage and you should see no clumps.

Form the sausage into balls and place on a dinner plate or small baking pan. You should be able to form about 6 balls, which should be a bit bigger than a golf ball. Be sure to roll and form the balls tightly.


THE PLATE
Butter to cover bread
Fresh sourdough bread (use a large, wide loaf)
Pesto (above)
3/4 cup parmesan cheese, grated
6 sausage balls (above)
6 Eggs

A cast iron griddle is the preferred method of cooking these sandwiches, but a large pan can also work. You will want to cook at medium heat (slightly less for cast iron).

Be sure your griddle is fully heated to the proper temperature before beginning. The egg and sausage should sizzle when they hit the griddle.

To start, melt some butter in a small dish. Take out a piece of bread and use a basting brush to spread butter down the center of the bread. Place the butter side down on the griddle. Add a heaping tablespoon of the pesto to the bread and use a spatula to spread the pesto. The pesto should evenly cover all the bread, right up to the edges. Sprinkle as much parmesan as you desire on top of the pesto. At the cart, we typically use about an 1/8 of a cup on each sandwich.

Take a sausage ball and place on the griddle. Use a strong metal spatula to press the ball into a patty. You will be covering one half of the bread with this patty, so match the patty size to the bread.

Use your basting brush to spread a thin layer of butter on the griddle, and then crack your egg on that spot. Sprinkle a small pinch of black pepper and cayenne on the egg.

Check your sausage patty. You want some char on it. When you've achieved that, flip it over. When the whites of your egg start turning opaque, flip your egg. Let the sausage and egg cook for about 2 minutes after flipping. Then place your sausage on one half of the bread and top it with the egg. Use a knife to cut the bread in half and fold it over to create a sandwich. Your bread should have a nice brown toasted mark down the center.

Use your judgment on how many sandwiches you can cook at once. You can also experiment with toasting/topping all the bread first, then cooking all the sausages, followed by all the eggs, etc. Or you can cook them 1 or 2 at a time. It's up to you!

Yield: 6 sandwiches