Black & Blue Eyed Jacks

1/4 lb bulk Pork Sausage
4 slices White Bread
2-4 Tbsp Butter, room temperature
1-2 Tbsp prepared Mustard
1-2 cups Blue Cheese


  • Use about 4 Tbsp of Butter and butter 1 side of each piece of Bread.
  • Carefully cut out a circle in the center of each piece of bread about 1 1/2″ in diameter or so: This is to serve as a well for the Egg to go in, so if you are using larger eggs, make the hole a little bigger. The bread should look like a capital O. Do not take too much out if you can help it.
  • Brown the Sausage in a Skillet on medium heat. It should be crumbly. Remove and set aside.
  • Place the Bread, buttered-side down. Place 1/4 or the Sausage in each well followed by one of the Eggs. You may want to crack each egg in a bowl first to ensure you catch all egg shells before pouring into the well of he Bread. The majority of the egg will be in the Well, but it is ok if whites overflow onto the sides of the bread.
  • Cook for a few minutes, until the Egg starts to set up
  • Carefully use a spatula to flip the toast, keeping as much Egg consolidated as possible.
  • Reduce heat to low.
  • drop a dollop of Mustard on the center of each Egg bread. You do not want to do too much, just enough for some flavor.
  • Place the Blue Cheese crumbles over each piece. It should cover the entire piece of bread. You can spread out the Mustard and Cheese with a knife to prevent a mustard pocket.
  • Cover the skillet and cook until the Cheese has melted.
  • Serve.

Makes 2 people.

NOTES: This variation of One Eyed Jacks is one of my favorites.

One-Eyed Jacks


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