Italian Chicken Sausage & Egg Sammie with Strawberry Chutney

August 1, 2012 by Kari Karch

My favorite breakfast concoction that will make anyone’s tummy go right back to normal and happy.


preparation time
0 mins

cook time




1 loaf challah bread sliced into one-inch slices and toasted

4 tablespoons butter

4 eggs poached

8 basil leaves

2 tomatoes sliced thin and sprinkled with sea salt

1 package fresh mozzarella in water sliced

14 ounces chicken sausage formed into patties

8 ounces strawberry jam

6 strawberries sliced


Poaching the Eggs

To poach eggs properly, fill a deep sided skillet half way up with water and bring to a soft boil. Crack egg into a ramekin and add a tablespoon of vinegar to the water. Slowly pour the egg into the water and cook for 3 minutes. Remove with a slotted spoon and place onto a paper towel. Perfect!


In a large skillet, cook chicken sausage patties over medium high heat until cooked through. Drain on paper towels and set aside when done. In a small saucepan, heat the strawberry jam and toss in the strawberries. Stir to combine and remove from heat. Spread the chutney over the slices of Challah bread, then layer with mozzarella, tomato, basil, chicken patty, and top with poached egg. Sprinkle with a little salt and pepper. Instant happiness will occur. I like to serve this with hash browns and a strawberry banana salad (like it's making feel a little healthier.)

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.