Sausage, English Muffin, and Cream Gravy Sandwich

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
Sausage and Gravy, recipe follows
1 cup grated Monterey jack or white Cheddar cheese

Preheat the broiler.
Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.

Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.

Sausage and Gravy:
1 pound breakfast sausage, casings removed
1/2 large onion or 1 small onion, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped fresh sage leaves
Salt and freshly ground black pepper

Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

Yield: 4 servings

Recipe courtesy Bobby Flay