Start the day off right with Molly’s Breakfast Juicy Lucys 😋
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Breakfast Juicy Lucy
RECIPE COURTESY OF MOLLY YEH
Total: 25 min
Active: 25 min
Yield: 4 servings
1 pound ground pork
1 1/2 teaspoons light brown sugar
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
4 slices yellow American cheese
4 large eggs
4 English muffins
Preheat the oven to 450 degrees F.
In a large bowl, spread the pork out and sprinkle evenly all over with the brown sugar, fennel seeds, rosemary, sage, thyme, pepper flakes, nutmeg, 3/4 teaspoon salt and a few good turns of pepper.
Mix with your hands to combine, being careful not to over mix. Divide into 4 parts and roll into balls.
Create a large divot in the center of each ball and fill each with 1 slice of the cheese that’s been folded into 4 quarters. Seal in the cheese by pressing the edges of the divot together and then press the ball into patties. Season on both sides with salt and pepper.
Heat a lightly oiled nonstick pan over medium-high heat and cook until the patties have an internal temperature of 165 degrees F, about 4 to 5 minutes on each side. Remove to a plate and set aside.
Add a drizzle of oil to the pan. Crack in the eggs, cover and cook to the desired doneness. (I like a firm yolk with these since the cheese will lend enough ooze!) Season with salt and pepper.
Butter the English muffins and place on a parchment paper-lined sheet tray. Place in the oven and toast until lightly golden, about 3 to 5 minutes.
Top each English muffin with a patty, an egg and sriracha or hot sauce, if desired. Enjoy!
Sriracha or other hot sauce, optional
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Molly Yeh’s Breakfast Juicy Lucys | Girl Meets Farm | Food Network