From: Chef Heather Terhune, South Water kitchen and Atwood Cafe, Chicago. Yield: 12 sandwiches. 24 large eggs3⁄4 cup milk to taste, salt and pepper as needed, butter 24 slices Cheddar cheese 24 pork sausage patties, cooked and kept warm 24 large sourdough bread slices In large bowl, beat eggs, milk, salt and pepper. keep refrigerated until service. For each sandwich: Pour 1⁄2 cup egg mixture in buttered 6" pan over medium heat. cook until firm throughout with no visible liquid remaining. ...

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