Breakfast
Sunday Morning Breakfast Links
Breakfast links browned slow in cast iron, eggs cooked in the same fat, and rye toast. The reason to get up.
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
How we do it
Method
- 01
Low and slow
Put the links in a cold cast iron skillet with a splash of water and turn the heat to medium-low. Let the water cook off, then let the fat render — about 10 to 12 minutes, turning often.
- 02
Rest the links
Move them to a plate. Leave the fat in the pan; that's the whole point.
- 03
Eggs in the fat
Add a knob of butter to the pan and fry the eggs gently, spooning the hot fat over the whites until they're set and the yolks still move.
- 04
Toast in the same pan
Toast the rye in the last of the fat, cut side down, until it's crisp at the edges.
- 05
Plate it
Links, eggs, toast, black coffee. Sunday handled.
Cook's note
The water start is an old trick: it keeps the casing from splitting before the inside is cooked through.
The store door
Take some home.
Order the full lineup on Square. Brats, bacon, thick-cut chops, breakfast links and HB BBQ sauce. Or find us at the market this Saturday.
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