1
Cook the onions with olive oil for 20–25 minutes until golden and caramelized. Add balsamic vinegar, sugar, salt, and pepper; cook 2–3 minutes more. Set aside.
2
In a small bowl, combine the mayonnaise, tarragon, white wine vinegar, garlic, and a pinch of salt. Mix well and refrigerate until ready to use.
3
Preheat the Kenyon grill with griddle attachment to medium-high heat.
4
Cook the sausage patties for 4–5 minutes per side.
5
Toast the English muffins, cut side down, for 1–2 minutes until golden. Remove and add butter salt and pepper.
6
Top each patty with cheese and cook 30–60 seconds until melted.
7
Add butter to the griddle and crack the eggs onto the cooking surface. Season with salt and pepper and cook to your desired doneness.
8
Toss the arugula with the olive oil and chardonnay vinegar.
9
Spread the tarragon aioli on the toasted English muffins. Layer with the caramelized onions, Fresno chile slices, sausage patty, and egg. Top with the dressed arugula, add the muffin top, and enjoy!
