We need a shtick here at “Mythical Kitchen,” where it’s like Josh kicks an egg yolk into your mouth or something. Everyone, brainstorm what I can kick into people’s mouths at a restaurant. Welcome to “Mythical Kitchen,” where when you’re here, you’re family, but also I’m lovin’ it. All right, today I’m gonna to show you how to make the Olive Garden McMuffin. It’s something that probably shouldn’t exist but I really am glad that it does exist in so far as any of this exists, because if we’re being real, we’re all probably living in a computer simulation. We first made this dish for “Will it McMuffin” over on GMM. It was referred to as the miraculous encapsulation. I can confirm that that is all true, and what better way to stick it to your machine overlords than to saturate a breakfast sandwich in garlic butter. The machines hate garlic butter. It gets caught in their gears and then they can’t surveil you. We’ve broken the recipe down into three easy steps. You can snag those time codes right there. We also got a full written recipe down in the description. Let’s get to McMuffin it. All right, we’ve got our resident baker boy in house, Trevor, and not to be confused with the Australian rapper Baker Boy again, but he does have a new single out called “Ride” and it’s a banger. He and I DM’d a little bit. Did you just use my intro to plug some Australian rapper? He’s the better baker. He’s not just some Australian rapper. He’s Baker Boy. He’s actually, he’s really incredible. Trevor is an incredibly talented baker. He’s the one who made the garlic butter English muffins for the “Will it McMuffin” episode. So I figured he should teach you how to make these right now. We’ve got a little bit of parsley. We got butter. We got some crushed garlic in there and we’re going to like baste these as they fry up on the griddle with the garlic butter. You know, I had an Olive Garden breadstick today. I’m not going to lie to you. They’re very garlicky and very buttery. It’s like movie theater butter. It’s mystery oil. How much is the most Olive Garden breadsticks you’ve eaten in one trip to the Olive Garden? I don’t know. I couldn’t give you a number. But I assume you do have a number since you brought it up. Ask me. How many? 12. We’re going to just punch these out circles. Then we actually do need to let these go through a little bit of a second proof since we punched a lot of that gas out of there. But look at that circle. That’s lovely. Isn’t that nice? And it’s so uniform too. Yeah. Say you wanna go into the McDonald’s and you want your English muffins fresh for your sandwich. Can you bring your own dough and ask McDonald’s if you can use their griddle? I would not recommend that. I don’t, I don’t think you should put that kind of stress on the minimum wage employees at the McDonald’s. Okay, we’re gonna let these sit. We’re gonna cover ’em up. We’re gonna let ’em go through a second proof for about 20 minutes. Don’t. I’m covering ’em up. Okay. Trevor, we have been here for 20 minutes. 20 minutes, here they are. We’re going to get a little bit of, is hot, Josh? Can you, don’t touch it. No, don’t touch it. I have, look, I have a burn scar on me. I was doin’ a grillin’ and chillin’ night and I chilled a little too hard and grilled my hand. Okay, we’re just gonna put these on here and let ’em sit and they’re going to get really poofy and lovely and crispy on the bottom. This is a really cool technique. Look at us teaching people how to cook. Yeah. You better make this or we’re going to not do any real food anymore, and it’s going to be me and Nicole cooking fancy cat food with Mountain Dew. And I’ll be sad. Josh, I have a question. Did you bring me here because you just wanted me to make you English muffins or did you want to like hang out with me too? Yeah, no, when you here, you’re family. Oh, is this the Olive Garden? Yes. You’re amazed. Now I’m just going to brush these down with a ton of garlic butter as they continue to heat. Yeah. Fun fact, I’d never made a homemade English muffin before the “Will it McMuffin” episode. It’s not a common thing that people like would make. No, but it was a lot of fun. Trevor, these are, these are freaking awesome. These will be delicious. You got all the flavor of the Olive Garden garlic butter on there. Yeah. But all the circles of a McDonald’s. Of a McDonald’s. This is really great. Do I get to taste this when you’re done or did you just bring me here to make you English muffins? I can, I can save you like some butter? I’m calling these eggs a la McDonald’s all’amatriciana. I mean, these little round egg molds. We’re gonna try and do this exactly like McDonald’s does, where they kind of like fry their eggs in these little rings. We do that and then we’re going to make what I’m calling bootleg Amatriciana sauce. Amatrice is a town in Italy and they got a very delicious sauce that is spicy, tomato-y, it has guanciale in it. So that’s what we’re gonna do. We’re spraying down the molds. We’re trying to get them lubed up a little bit. One thing I do respect about McDonald’s. They do crack their eggs fresh in stores, which is hard. Cracking eggs is a difficult task. Ha, take that Ronald. Gonna crack those in there and then I don’t want a runny yolk. I’m trying to do this exactly McDonald’s style. So what we’re going to do is we’re going to take an offset and I’m just going to pierce the yolk a little bit. That way it should stay nice and hard just like the yolk at McDonald’s. Now we have our pot heating up for the sauce. I’m gonna drop a little bit of olive oil on there, just to kind of get the juices flowing a little bit. This is about to get my juices flowing if you know what I mean? So we got our bacon into the pot. I’m going to add some onions directly into that as well. We’re just gonna stir this up. We’re trying to get the fat rendered out of the bacon. I figured bacon would be a way to sort of like wrap the breakfast theme into this Olive Garden McMuffin. You know where I would eat Olive Garden breakfast? The airport, right before a big crowded flight. I have a theory that farts don’t smell on airplanes. Can anyone else verify this? We got some black pepper and we got some red pepper. I’m going to take a little salt and I’m going to just do it like that one schmuck. Are people like still on Salt Bae’s side? Do people still after like six years of him doing that, they still get excited about him. We need a shtick here at “Mythical Kitchen” where it’s like Josh kicks an egg yolk into your mouth or something, you know? And then we can open up a whole chain of restaurants about it. Everyone, brainstorm what I can kick into people’s mouths at a restaurant. All right, bacon’s rendering out. You see we got some lovely color on those onions. It’s smelling all nice and breakfast-y in here. So what I’m gonna do is I’m going to take some tomato puree. This is a San Marzano tomato puree. It’s just normal. It’s like whatever Smart & Final had. This is sans Smart & Final-o. These eggs are looking almost set. All I’m going to do is pull up these very hot metal things. Look at that! We got our little McMuffin-y eggs. I’m just going to take a little offset spatula and just give it a little flip, and just give it a little flip. And now we wait exactly 21 seconds. Everyone count down. 18. All right, great, the eggs are cooked. I’m going to go under there and then we’re just gonna toss the eggs directly in the sauce. What does this step do? I don’t know. I didn’t have anywhere else to put the eggs. So I’m gonna put them in the sauce. Let them kinda hang out there. It’s going to absorb all that tomato-y flavor, splash up some sauce. Gonna grate some Parm on there. We’re just gonna let that sort of melt into the sauce. Get on those eggs. We’ll save some fresh for later. Eggs are done. Next up, sausage. Let’s do it. Rachel Ray all the time, in “30-Minute Meals,” she would mix seasonings with ground meat and then fry it up and say that makes it a sausage patty. Then I would try it at home and it didn’t work. But then in my adult life, I figured out what you need to do is you mix the seasonings with the ground meat, and then you gotta let it sit for like at least an hour or overnight in the fridge. So we got some ground pork and a bowl, and we’re going to add all the Italian stuff. I do this trick, Nicole loves this trick. Nicole, are you ready for this? Yeah. I’m gonna do it fast. All right, I gotta take it out. Salt, sugar, crushed red pepper, basil, black pepper, garlic. Again, again. Fennel. Oh my God. Oregano. I missed a lot. If you’re gonna take it off the counter, this is freshly cleaned. We’re going to get a little bit of cleaning solution into the sausage. But again, that’s what gives sausage its signature snap, is that little bit of Windex. You’re going to take this. You’re going to mash up and really try and like kind of agitate the sausage. Kinda get a couple of palm heel strikes going in there. Wait. Guys, that’s our Salt Bae restaurant. It’s just the palm heel strike restaurant. We got Bas Rutten to come to the opening. Also, Nicole, Trevor, and Vee got me a Cameo from Bas Rutten for my birthday and it really meant a lot to me. I just wanted to thank them for that. All right. So kinda agitated this up. Traditionally when you make sausage, right? You put it through a grinder with the salt in it. So you kind of get it all mixed up. But if you use your hands and just kind of like, you know, mash it around a little bit. Then we’re gonna let this sit for about an hour and then we’re going to fry up some Snausages. All right, we take an Italian sausage mixture. We have put it into a ring mold that’s just slightly bigger than the ring molds that we made the eggs and the McMuffins in because it’s gonna shrink up a little bit in the pan. So we’re gonna take a little bit of olive oil because it’s Italian. And then we’re gonna fry up these sausage patties. Just drop the little sausage patty. Ooh, fry away little sausage patties. Press it in just a little bit. I’m going to get another patty in there, you know, just say if you’re making two. Sausage is frying away. We’re gonna start building our “Olive Garden” Egg McMuffin. I’m going to take one of these muffins here. Ooh, oh, it’s smells like garlic butter and McMuffin. We’re going to take a small square of American cheese. You might ask yourself, Josh, what’s Italian about American cheese? Nothing! What happened here? It’s just sweated onto the plate. We’re gonna take the cheese and we’re gonna pop that right on our English muffin, and then the warmth from the sausage patty should help melt that cheese. We’re going to get the egg on there. Then we got one more special treat. This here is what we’re calling Caesar aioli. It’s anchovy paste, black pepper, Parmesan, lemon, and mayonnaise. Mayonnaise isn’t traditionally on a McMuffin, but mayonnaise is traditionally inside my body. So I want to put it back where it belongs. All right, so we’re going to take one of these sausage patties. We’re just going to plop that right onto the cheese. That’s looking fantastic. Now we need to take one of our little eggs. We’re going to take that. We’re going to plop it onto our McMuff. Now we can take the top half of this English muffin. We’re going to brush it in a little bit of that Caesar aioli. Then we’re getting direct, we’re getting direct mayonnaise to red sauce contact here, which is what I want. This is like at the Olive Garden when you take the Caesar salad and the spaghetti, and you’ve kind of just given up on the week, and you just mix the Caesar salad and spaghetti together, and you’re like, it all goes in the same place. That’s what this is representing to me. So I’m just gonna take that. And I’m just going to give it a little hat. And then now for the final piece, we’re gonna douse the whole thing in garlic butter. Why not? When you hear your saturated and hydrogenated oils, there you go. A little bit of fresh garlic butter goes a long way and a lot of fresh garlic butter, that goes even deeper. There you have it. Here’s your Olive Garden McMuffin. We got that beautiful Italian sausage breakfast patty in there. We got a little bit of American cheese. We got our Amatriciana sauce marinated disc eggs. A little bit of Caesar aioli, all topped with garlic butter. I cannot wait to dig into this and I cannot wait for our very own baker boy, the one and only baker boy in my heart, Trevor Everts, to come give this a try. I’m gonna go ahead and cut this in half. I want Trevor to try it, but I want first dibs on it. Oh yeah. What? Okay. Here’s the thing. We always talk about how much I love wet foods. To me, this is the amount of wetness that should be in your breakfast sandwich. Let’s try it. Mm, that’s freaking good, man. I mean that’s really good. That was incredible. But Trevor, I need you to try this and we’re going to feed him with our new patented spork glove. Wow, magic. Trevor, it’s sporkin’ time. Trevor, are you excited to be fed with the new patented spork glove? That is evil. Well, we thought that the last spork wasn’t really good at grabbing foods in the spork cam. So now hold on, I’m going to go ahead. You thought this was better? Yeah, Trevor, I’m going to grab you some of this. Oh, that’s chopped. Trevor, here. Why is it a white glove? Here, I got you a sandwich. Well, it’s a white glove because it looks nice. It’s a symbol for security. How do you want me to get in there? Any way you can. Just, yeah, yeah. Oh, ow! There we go. Okay, hold on, hold on. Do you want some freshly grated cheese? This is working? Mm hm. Yeah, does it taste nice? It’s so good. It’s good though, right? You made it, man. You did it. Wow. I like the fish mayonnaise. That’s my favorite part. Magnificent, splendid. Trevor, thank you so much for being the new spork glove’s first victim. And thank you all for watching “Mythical Kitchen.” We add new episodes for you every week. We add new episodes of our podcast every Wednesday. Hit us up on Instagram @mythicalkitchen with pictures of your mythical dishes on our #dreamsbecomefood just like Tara did when she made our birria xiaolongbao, the soup dumplings, except she actually did it with goat, which is really awesome. Birria de chivo is like one of my favorite foods of all time. Tara, you are an absolute rockstar. Those dumplings look stupid good. And if you want your dish to be featured on an episode of “Mythical Kitchen,” post a picture in our #dreamsbecomefood and then submit that through the form below. And you can be like Tara, except like what a talented cook she is to make that. That was a difficult recipe. Tara’s a real hero. Except for you. You’re also the real hero. You should make this. It’s really, really good. You should really make this. It’s stupid good. Shred cheese with this, though. It’s a multipurpose tool. It’s a multi-tool. It’s like a weird little horror movie. Yeah, it’s like uh. Wow, we’ll see you next time. Bye. You can cook up your own feast while wearing the “Mythical Kitchen” apron. Available now at mythical.com.