Tiana Makes the Ultimate Breakfast Sandwich _ From the Home Kitchen _ Bon Appétit

**The Art of Breakfast: A Masterclass in Sausage Patties and Brunch**

Just going to cut cut cut, we're going to just fold these chives into the eggs at the very end. It's going to give it a nice freshness to it. Now we're gonna form the patties. So now that they're cooled, they're a lot easier to form. Handmade chicken sausage patties, because there's no better way to do it right. So it took a while to get like the consistency kind of right. Because with pork, it's easy to do throw it in there and sausage forms yada yada. But with chicken, I mean chicken's a lot more delicate. So it took me a while to get the sausage right to get that flavor profile that I'm looking for.

So the part you guys are all excited for, I know where you guys tuned in. You guys want to see my magic stove top, there we have it! Okay now let's do the dang thing, let's turn these guys on. I'm just going to add a little bit of oil to our sausage pan, pop some patty in a sausage pan, take some more patty, pop that in the sausage pan. Wow wow who smells that? Who smells that? Maybe I'm the first one because I'm closest okay, I'm smelling garlic. I'm getting that brown sugar caramelization immediately. So things are getting brown really quickly.

We're adding some butter into our non-stick pan. Look at me, I'm doing one hand here, one hand here. Eggs are going in and there is um lots of sugar in these. So they're gonna caramelize. I'm taking this now that we have some space. I'm adding the last patty simultaneously. I'll be scrambling some eggs once the eggs look like this though. I tend to like turn the heat down because I don't want them to be so scrambled to the point where they're like individual scrambles and then I'm gonna flip over just slightly, so they're scrambled but they're not like super scrambled. They're like foldable still.

So now I'm going to pop some cheese in there. Oops, cheese bowl. Eggs are done. Finished sausage patties. We're flipping this while the eggs are hot, I'm gonna pop the cheese onto the eggs. So hot pepper jelly, hot pepper jelly all right! This is going to first of all it's like a jam and biscuits love jam jam loves biscuits. So I'm going to do a little bit of a smear right on top or on the bottom. Who knows which is which at this point? Jam is falling all over the place boop boop boop!

All right hot pepper jelly is on there, we're gonna go chicken sausage really hot right on the bottom. Wait a minute was that a bottom? I do that I do that all the time I do that way too often. They're brown on both sides. I mean when you touch it they should like this one is definitely not done. That one's giving me a little push back, it's giving me like a yo! I'm done stop playing with me. This one needs some more time but that's fine.

We're adding some eggs and cheese straight like that to the top. This is gonna be fantastic. The ones that are done we're just doing a little pinch pinch of arugula. Arugula is nice and peppery, and I think it'll just like accent the pepper that's already in here. There's chili in there. There's black pepper in there. Yeah and because we love arugula rogue is beautiful.

All right our last egg look at that guys! We're building breakfast sandwiches! Last one this looks chaotic just how I like it. Looks a mess smells great it's gonna taste even better! Look at that the juices are just like seeping into the biscuit wow perfectly and perfect who's ready to eat one of these? Now that we have like assembled this amazing sandwich, I'm gonna be a lady and cut it in half because we all know teas is savage. I think I'm ready to take a bite! All right let's do it!

This looks great yo! This sausage patty is insane though but the texture from the biscuit, that nice fluffy egg, that hot pepper jelly on the bottom is really just like playing a song with all the other peppers and chilis that are inside this honey on the biscuit is dancing with the brown sugar inside the patty. Chops are coming through nicely. This is the way to brunch in LA! All right this is the best brunch breakfast sandwich after a night out what kind of night out is somebody coming over and waking up in the morning and eating a biscuit with you? So this is the best thing to make, this is like the steal the deal if you make somebody this biscuit it's a wrap game over. Call the pastor! I know what a plate looks like.

"WEBVTTKind: captionsLanguage: eni think somebody's at the door over here oh she's so young she doesn't know what a landline i know that that's the landline all right what's good everybody it's your girl tiana g aka t and today we're gonna be making the ultimate breakfast sandwich okay here in l.a we brunch all day long so this is the kind of thing that you can have early in the morning in the middle of the day or even for dinner if like you live life on the edge because who doesn't have breakfast for dinner sometimes chef tea take three this chicken sausage is inspired by one of my favorite ultimate filipino sausages which is the longanisa it's a sweet and spicy sausage typically made with pork but today we're going to be using chicken i am going to just add a little bit of kosher salt pop some chili flake in there add some brown sugar banana ketchup the best ketchup ever it's really sweet acidic there's some spice in here also it's gonna give it that nice red look which is what longanissa really looks like it's like really really red i'm gonna pop some soy sauce in here i'm gonna give this a mix i want to emulsify it incorporating some air into it give it a nice mix i am going to microplane in my garlic cloves because we can't have longanisa without garlic then we are going to add some sage into this just because the sage is essentially an aromatic in our sausage it's very nostalgic for me i used to eat a lot of like sausages when i was younger i'm a sausage over bacon that's just who i am all right sausage bacon i'm sausage i'm just going to take them up stack them roll them up i'm just going to do a little chiffonade and then we'll chop this down it's gonna hang out in there with the chili flake and they're gonna marry and like become best friends so i'm gonna give it another mix incorporate some more air in there you want the sausage to be like really sticky you want it to hold up because when you form the patties you don't want them to fall all over the place we're going to add a little bit of fresh cracked pepper i'm going to give it one more mix and then i'm going to pop it into the fridge so that way when we take the patty out it's easy to form because it's cold to the touch i'm gonna get my hands in there don't worry guys i'm washing them after this wash my hands every step of the way we're gonna pop in some flour baking powder baking soda some salt i'm just going to give it a mix i'm going to take our frozen butter key frozen butter you guys got to make sure your butter is cold when you guys make these biscuits because you want to make sure it is it doesn't melt you don't want the butter to melt at all cold butter is what makes a biscuit really flaky and gives it those nice layers i'm going to cut it down just into smaller pieces so they're more manageable we're going to take the butter and we're going to cut it in to our flour so we're breaking the butter up pretty much we are breaking the butter up into tiny little pieces until they resemble little granules of butter to the point where it doesn't look like there's any butter chunks in here this is the fun part this is when we start having fun so i'm literally smooshing the butter between my fingers you see that so they're like nice and flat pieces and i'm doing that to every single piece of butter what makes a good biscuit each time i toss the flour butter in my fingers i'm incorporating tlc in love and care all right so that's what makes a good biscuit aside from all the butter and buttermilk that's going in this lots of love lots of love is going in here as well we are at the point where we're going to add some buttermilk into the mix to do that i'm just going to create a little bit of a well in my dry ingredient butter mix i'm going to pop the buttermilk right in the center of that at this point though i like to switch over to a rubber spatula just because i don't like biscuit dough to get all stuck in here so we're creating a rhythm and we're gonna just mix this in the bowl until the dough forms and once the dough forms we're going to take it out onto our surface and we are going to knead these biscuits so we're going to take some bench flour now just a little bit sprinkle the surface we're going to pop biscuit dough onto the surface and we're just gonna make sure everything is coming together i'm gonna begin to knead it i can tell that the dough is forming but it's not one yet there's bits and pieces that haven't come together so what we're doing is we're just kneading it making sure everything is cohesive breaking a sweat that's how you know the biscuits are going to come out good i don't want to overwork the dough and i'm rolling it into somewhat of a rectangle just because i know that i'm going to cut the biscuit into squares if you guys feel like cutting them into circles geodams do your thing this is the perfect thickness for for what i'm looking for probably like an inch make sure it's like even i realize this side is a little bit taller than this item so i'm just going to roll it out i'm going to cut this oops a little bit uneven but that's okay there's this and this honestly i don't want to throw this out i'm gonna like make a makeshift weird biscuit i always do that with the rest of my dough and then i end up giving it to my dog my dogs eat good all right now we are going to brush them with some egg wash and pop them in the oven the purpose of this egg wash is going to make a nice beautiful golden top to our biscuit it's going to brush a little bit on there evenly do you like how uneven and just like artistic these um these are really these are just these are looking crazy look how uneven they are do you love it okay so we're gonna take our biscuits and we're gonna pop them in the oven so the biscuits have been in the oven for about 10 minutes so at this point i like to take a little bit of melted butter brush them right on top and then once we brush these with butter we're just going to pop some flaky maldon salt those are going to go back into the oven for about four minutes just to finish the baking process biscuits are out of the oven so i'm just gonna drizzle a little bit of honey on top of the biscuits because i don't think that you can have a biscuit without honey where do they do that at let me know because i never want to go there where do they do biscuits without honey uh don't invite me there you don't want to go crazy it's just to compliment it we are going to start by mixing our eggs getting our eggs ready for our sandwich we're going to do six eggs we're just going to add a little bit of salt some fresh cracked pepper i'm gonna give this a nice whisk so that looks great while we're at the chopping block we are going to go ahead and get our chives cut up for our eggs i'm going to just take a little bit of the chive off the top the ends don't really get down with those very much and then i'm just going to cut cut cut cut we're going to just fold these chives into the eggs at the very end it's going to give it a nice freshness to it and now we're gonna form the patties so now that they're cooled they're a lot easier to form and go back and forth between my hands hand made chicken sausage patties because there's no better way to do it right so it took a while to get like the consistency kind of right because with pork it's easy to do throw it in there sausage forms yada yada but with chicken i mean chicken's a lot more delicate so it took me a while to get the sausage right to get that flavor profile that i'm looking for so the part you guys are all excited for i know where you guys tuned in you guys want to see my magic stove top there we have it okay now let's do the dang thing let's turn these guys on i'm just going to add a little bit of oil to our sausage pan pop some patty in a sausage pan take some more patty pop that in the sausage pan wow wow who smells that who smells that maybe i'm the first one because i'm closest okay i'm smelling garlic i'm getting that brown sugar caramelization immediately so things are getting brown really quickly we're adding some butter into our non-stick pan look at me i'm doing one hand here one hand here eggs are going in and there is um lots of sugar in these so they're gonna caramelize i'm taking this now that we have some space i'm adding the last patty simultaneously i'll be scrambling some eggs once the eggs look like this though i tend to like turn the heat down because i don't want them to be so scrambled to the point where they're like individual scrambles and then i'm gonna flip over just slightly so they're scrambled but they're not like super scrambled they're like foldable still so now i'm going to pop some cheese in there oops cheese bowl eggs are done finished sausage patties we're flipping this while the eggs are hot i'm gonna pop the cheese onto the eggs so hot pepper jelly hot pepper jelly all right this is going to first of all it's like a jam biscuits love jam jam loves biscuits so i'm going to do a little bit of a smear right on top or on the bottom who knows which is which at this point jam is falling all over the place boop boop boop all right hot pepper jelly is on there we're gonna go chicken sausage really hot right on the bottom wait a minute was that a bottom i do that i do that all the time i do that way too often they're brown on both sides i mean when you touch it they should like this one is definitely not done that one done it's giving me a little push back it's giving me like a yo i'm done stop playing with me this one is like need some more time but that's fine we're adding some eggs and cheese straight like that to the top this is gonna be fantastic the ones that are done we're just doing a little pinch pinch of arugula arugula is nice and peppery and i think it'll just like accent the pepper that's already in here there's a chili in there there's a black pepper in there yeah and because we love arugula rogue is beautiful that's three and last but not least all right our last egg look at that guys we're building breakfast sandwiches last one this looks chaotic just how i like it looks chaotic looks a mess smells great it's gonna taste even better look at that the juices are just like seeping into the biscuit wow perfectly and perfect who's ready to eat one of these now that we have like assembled this amazing sandwich i'm gonna be a lady and cut it in half because we all know teas is savage i think i'm ready to take a bite all right let's do it this looks great yo this sausage patty is insane though but the texture from the biscuit that nice fluffy egg that hot pepper jelly on the bottom is really just like playing a song with all the other peppers and chilis that are inside this honey on the biscuit is dancing with the brown sugar inside the patty chops are coming through nicely this is the way to brunch in la all right this is the best brunch breakfast sandwich at me if you're making this after a night out what kind of night out is somebody coming over and waking up in the morning and eating a biscuit with you so this is the best thing to make this is this is like the steal the deal if you make somebody this biscuit it's a wrap game over call the pastor i know what a landline is i really do all right i actually still have one for my fax machine so people steal factsi think somebody's at the door over here oh she's so young she doesn't know what a landline i know that that's the landline all right what's good everybody it's your girl tiana g aka t and today we're gonna be making the ultimate breakfast sandwich okay here in l.a we brunch all day long so this is the kind of thing that you can have early in the morning in the middle of the day or even for dinner if like you live life on the edge because who doesn't have breakfast for dinner sometimes chef tea take three this chicken sausage is inspired by one of my favorite ultimate filipino sausages which is the longanisa it's a sweet and spicy sausage typically made with pork but today we're going to be using chicken i am going to just add a little bit of kosher salt pop some chili flake in there add some brown sugar banana ketchup the best ketchup ever it's really sweet acidic there's some spice in here also it's gonna give it that nice red look which is what longanissa really looks like it's like really really red i'm gonna pop some soy sauce in here i'm gonna give this a mix i want to emulsify it incorporating some air into it give it a nice mix i am going to microplane in my garlic cloves because we can't have longanisa without garlic then we are going to add some sage into this just because the sage is essentially an aromatic in our sausage it's very nostalgic for me i used to eat a lot of like sausages when i was younger i'm a sausage over bacon that's just who i am all right sausage bacon i'm sausage i'm just going to take them up stack them roll them up i'm just going to do a little chiffonade and then we'll chop this down it's gonna hang out in there with the chili flake and they're gonna marry and like become best friends so i'm gonna give it another mix incorporate some more air in there you want the sausage to be like really sticky you want it to hold up because when you form the patties you don't want them to fall all over the place we're going to add a little bit of fresh cracked pepper i'm going to give it one more mix and then i'm going to pop it into the fridge so that way when we take the patty out it's easy to form because it's cold to the touch i'm gonna get my hands in there don't worry guys i'm washing them after this wash my hands every step of the way we're gonna pop in some flour baking powder baking soda some salt i'm just going to give it a mix i'm going to take our frozen butter key frozen butter you guys got to make sure your butter is cold when you guys make these biscuits because you want to make sure it is it doesn't melt you don't want the butter to melt at all cold butter is what makes a biscuit really flaky and gives it those nice layers i'm going to cut it down just into smaller pieces so they're more manageable we're going to take the butter and we're going to cut it in to our flour so we're breaking the butter up pretty much we are breaking the butter up into tiny little pieces until they resemble little granules of butter to the point where it doesn't look like there's any butter chunks in here this is the fun part this is when we start having fun so i'm literally smooshing the butter between my fingers you see that so they're like nice and flat pieces and i'm doing that to every single piece of butter what makes a good biscuit each time i toss the flour butter in my fingers i'm incorporating tlc in love and care all right so that's what makes a good biscuit aside from all the butter and buttermilk that's going in this lots of love lots of love is going in here as well we are at the point where we're going to add some buttermilk into the mix to do that i'm just going to create a little bit of a well in my dry ingredient butter mix i'm going to pop the buttermilk right in the center of that at this point though i like to switch over to a rubber spatula just because i don't like biscuit dough to get all stuck in here so we're creating a rhythm and we're gonna just mix this in the bowl until the dough forms and once the dough forms we're going to take it out onto our surface and we are going to knead these biscuits so we're going to take some bench flour now just a little bit sprinkle the surface we're going to pop biscuit dough onto the surface and we're just gonna make sure everything is coming together i'm gonna begin to knead it i can tell that the dough is forming but it's not one yet there's bits and pieces that haven't come together so what we're doing is we're just kneading it making sure everything is cohesive breaking a sweat that's how you know the biscuits are going to come out good i don't want to overwork the dough and i'm rolling it into somewhat of a rectangle just because i know that i'm going to cut the biscuit into squares if you guys feel like cutting them into circles geodams do your thing this is the perfect thickness for for what i'm looking for probably like an inch make sure it's like even i realize this side is a little bit taller than this item so i'm just going to roll it out i'm going to cut this oops a little bit uneven but that's okay there's this and this honestly i don't want to throw this out i'm gonna like make a makeshift weird biscuit i always do that with the rest of my dough and then i end up giving it to my dog my dogs eat good all right now we are going to brush them with some egg wash and pop them in the oven the purpose of this egg wash is going to make a nice beautiful golden top to our biscuit it's going to brush a little bit on there evenly do you like how uneven and just like artistic these um these are really these are just these are looking crazy look how uneven they are do you love it okay so we're gonna take our biscuits and we're gonna pop them in the oven so the biscuits have been in the oven for about 10 minutes so at this point i like to take a little bit of melted butter brush them right on top and then once we brush these with butter we're just going to pop some flaky maldon salt those are going to go back into the oven for about four minutes just to finish the baking process biscuits are out of the oven so i'm just gonna drizzle a little bit of honey on top of the biscuits because i don't think that you can have a biscuit without honey where do they do that at let me know because i never want to go there where do they do biscuits without honey uh don't invite me there you don't want to go crazy it's just to compliment it we are going to start by mixing our eggs getting our eggs ready for our sandwich we're going to do six eggs we're just going to add a little bit of salt some fresh cracked pepper i'm gonna give this a nice whisk so that looks great while we're at the chopping block we are going to go ahead and get our chives cut up for our eggs i'm going to just take a little bit of the chive off the top the ends don't really get down with those very much and then i'm just going to cut cut cut cut we're going to just fold these chives into the eggs at the very end it's going to give it a nice freshness to it and now we're gonna form the patties so now that they're cooled they're a lot easier to form and go back and forth between my hands hand made chicken sausage patties because there's no better way to do it right so it took a while to get like the consistency kind of right because with pork it's easy to do throw it in there sausage forms yada yada but with chicken i mean chicken's a lot more delicate so it took me a while to get the sausage right to get that flavor profile that i'm looking for so the part you guys are all excited for i know where you guys tuned in you guys want to see my magic stove top there we have it okay now let's do the dang thing let's turn these guys on i'm just going to add a little bit of oil to our sausage pan pop some patty in a sausage pan take some more patty pop that in the sausage pan wow wow who smells that who smells that maybe i'm the first one because i'm closest okay i'm smelling garlic i'm getting that brown sugar caramelization immediately so things are getting brown really quickly we're adding some butter into our non-stick pan look at me i'm doing one hand here one hand here eggs are going in and there is um lots of sugar in these so they're gonna caramelize i'm taking this now that we have some space i'm adding the last patty simultaneously i'll be scrambling some eggs once the eggs look like this though i tend to like turn the heat down because i don't want them to be so scrambled to the point where they're like individual scrambles and then i'm gonna flip over just slightly so they're scrambled but they're not like super scrambled they're like foldable still so now i'm going to pop some cheese in there oops cheese bowl eggs are done finished sausage patties we're flipping this while the eggs are hot i'm gonna pop the cheese onto the eggs so hot pepper jelly hot pepper jelly all right this is going to first of all it's like a jam biscuits love jam jam loves biscuits so i'm going to do a little bit of a smear right on top or on the bottom who knows which is which at this point jam is falling all over the place boop boop boop all right hot pepper jelly is on there we're gonna go chicken sausage really hot right on the bottom wait a minute was that a bottom i do that i do that all the time i do that way too often they're brown on both sides i mean when you touch it they should like this one is definitely not done that one done it's giving me a little push back it's giving me like a yo i'm done stop playing with me this one is like need some more time but that's fine we're adding some eggs and cheese straight like that to the top this is gonna be fantastic the ones that are done we're just doing a little pinch pinch of arugula arugula is nice and peppery and i think it'll just like accent the pepper that's already in here there's a chili in there there's a black pepper in there yeah and because we love arugula rogue is beautiful that's three and last but not least all right our last egg look at that guys we're building breakfast sandwiches last one this looks chaotic just how i like it looks chaotic looks a mess smells great it's gonna taste even better look at that the juices are just like seeping into the biscuit wow perfectly and perfect who's ready to eat one of these now that we have like assembled this amazing sandwich i'm gonna be a lady and cut it in half because we all know teas is savage i think i'm ready to take a bite all right let's do it this looks great yo this sausage patty is insane though but the texture from the biscuit that nice fluffy egg that hot pepper jelly on the bottom is really just like playing a song with all the other peppers and chilis that are inside this honey on the biscuit is dancing with the brown sugar inside the patty chops are coming through nicely this is the way to brunch in la all right this is the best brunch breakfast sandwich at me if you're making this after a night out what kind of night out is somebody coming over and waking up in the morning and eating a biscuit with you so this is the best thing to make this is this is like the steal the deal if you make somebody this biscuit it's a wrap game over call the pastor i know what a landline is i really do all right i actually still have one for my fax machine so people steal facts\n"