FOR SAUSAGE PATTIES
- Place the pork in a large bowl. Add the oregano, thyme, sea salt, white pepper, onion powder, garlic powder and sugar. Mix well. Form into 5 or 6 small patties.
- Heat a cast iron skillet over medium high heat. Cook the sausage patties for 2 minutes on one side. Carefully turn the patties to cook for 2 minutes on the other side. Serve hot.
FOR JAMMY EGGS
- Fill a medium saucepan with water. Bring to a boil over medium-high heat. Use a slotted spoon to gently lower one egg into the water. Add the remaining eggs, one at a time. Set a timer for 6½ minutes. Lower the heat slightly to keep a gentle boil going.
- Transfer the eggs to an ice bath. After a couple of minutes, remove the eggs. Carefully crack the eggs all over. Peel the eggs beginning at the wider end. Slice in half and serve with toast. Sprinkle with fresh or dried herbs of your choice.
Sourdough toast, cream cheese, fresh chopped herbs like parsley or dill and/or seasoning such as zaatar.
- Do Ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
- Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
- Eggs can be stored in the refrigerator for up to three days. Use to top off ramen noodles or your favorite salad.
- The cooked patties can be frozen in a single layer in a covered container.