Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
Cajun Steak and salad (lemmy.world)
Spiced miso & honey pork belly on teriaki noodles. (lemmy.world)
Sorry about the lighting. Not one of my best shots. I was hungry OK!
Kimchi Bokkum Bap (lemmy.world)
Stir fried kimchi rice
Double sausage and egg (lemmy.world)
Toasted muffin, homemade pork patties, American cheese and a shaped fried egg
Steak house in Krakow (lemmy.world)
Overstuffed BLT (lemmy.world)
Homemade KFC & Slaw (lemmy.world)
Caught a little on the bottom of the pan, downside of shallow frying. shrug
Double bratt and sweet curry (lemmy.world)
From a local German style restaurant
Kung Pao beef noodles (lemmy.world)
Base recipe: youtu.be/yt-pyFj2t2gSauce/paste recipe: youtu.be/o5Wyut18FgQ...
Chicken fried rice (lemmy.world)
Still getting the hang of steel wok frying but I was happy with how this turned out.
Poached eggs benedict with crispy kale (lemmy.world)
https://lemmy.world/pictrs/image/c82c7c60-6e66-4ff1-9b76-d9a54ea35148.jpeg