If you’ve seen my post Longganisa Chao Fan, you would probably be familiar with my fascination with Foxy Folksy’s Longganisa recipe. In one of my shorts, you’ll see that this is a staple meal prep item I have in my freezer. I typically make two shapes: the log- shaped ones for my Chao Fan (or longsilog) and the patty-shaped ones, which is what I use for these breakfast sandwiches.
Our family is obsessed with breakfast. I’ve been meal prepping breakfasts for years now, and it ranges from making vegan breakfast burritos to these sandwiches. It’s my take on the American breakfast sandwich, which usually consists of a sausage patty, egg and American or cheddar cheese on an English muffin. I don’t add cheese to these, although if you are able to source kesong puti (Filipino white cheese), by all means, experiment!
When you bite into the longganisa, you may find that it is juicy and the 馍 (mó) provides an excellent surface to sop up all the juice, so it doesn’t go to waste. This is also true if you decide to leave your egg yolk runny! So grab a plate, because this breakfast is meant to be eaten at the table on a lazy weekend morning!
Longganisa Breakfast Sandwiches in 馍 (Mo)
Yield: 2 sandwiches
Prep Time: 0 minutes (if longganisa and mo are made ahead of time)
Cook Time: 10 minutes
Total Time: 10 minutes
Ingredients:
2 mó
2 eggs
2 longganisa (sausage patties)
Oil for frying
Instructions:
Fry 2 eggs, sunny side up. If you like your sandwich runny, leave the yolk. If you want it partially cooked, pierce the yolk and flip it halfway through frying.
Remove eggs and fry longganisa patties on medium heat until golden on both sides, making sure to cover the pan, so the longganisa cooks through.
Assemble on toasted mó and serve immediately.
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