Bacon me crazy breakfast

Preheat the oven to 400°F. Melt the butter in the saucepan on low-medium heat. When the butter begins to bubble, add the minced garlic clove. Stir for 1 minute, then add the chopped sage and continue stirring the mixture for an additional 3 to 5 minutes. Butter should turn light brown. Remove from the heat and season with salt to taste. Set aside. Cut the potatoes into rectangular shapes around 1/2 inch thick. Next, place each potato rectangle next to the chopstick and cut small slices into the potato using the chopstick as a guide to not slice all the way through the potato. Then, turn the potato and make similar slices going the opposite direction to create a cross-hatch pattern. Brush the cross-hatched potatoes thoroughly with the sage butter on all sides. Bake for 20 minutes. After 20 minutes, remove the potatoes from the oven, brush them with the sage butter once more. Return the potatoes to the oven for another 20-25 minutes until they are crisp and golden. Turn the heat down to 200°F and keep the potatoes warm while you complete the next steps.

Heat the griddle to medium-high heat. Form the ground breakfast sausage into three equally sized portions (about 2 2/3 oz. each). Wrap each sausage with 1-2 slices of bacon. Spray the griddle with cooking spray. Place each bacon-wrapped sausage patty on the hot griddle then press them down with the back of the spatula. Cook for about 5 minutes on one side. Flip and cook another 5 minutes. Add a slice of cheddar to the top of each. Once fully cooked, keep them warm in the oven at 200°F.

Combine the flour, sugar, baking powder and salt in the mixing bowl with a whisk. Make a well in the center of the dry ingredients, then add the melted butter, milk, and one egg. Mix the dry and wet ingredients together until the batter is very smooth. Fold in 1 tbsp of the chopped parsley. Lower the griddle to medium heat and spray it generously with cooking spray. Spray the three ramekins thoroughly with cooking spray, as well. Then, place the ramekins on the plancha. Add the pancake batter onto the griddle, keeping the ramekins in place and spreading the batter evenly over the griddle. Once the bottom has set, cut the pancake into three wide strips. Carefully remove the ramekins with a hot pad or towel. Turn the pancake strips over to cook the other side. Add an egg into each of the three holes. Cook until the egg white is fully set and the pancake is fully cooked. Remove the egg stuffed pancake strips to your cutting board, then cut each strip in half.

Build the pancake sandwiches by placing a leaf of lettuce on each bottom of the pancake. then top with a bacon-sausage patty. Add the egg-filled pancake on top with the egg side up. Garnish with the remaining chopped parsley and sage leaves. Serve with the cross-hatch potatoes and the remaining sage butter.