Sausage and egg muffin recipe
If you rise too late for the greatest sandwich of all time from the Golden Arches, worry not. You can now make it at home. This recipe makes two muffins but it might be hard to share – you may want to double up if you're cooking for someone else too.
Ingredients
- 2 high-quality plain pork sausages
- 1 –2 tbsp olive oil
- 2 medium free-range eggs
- 4 cheese slices (ideally American cheese)
- 2 English muffins
Details
- Cuisine: British
- Recipe Type: Sausage
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Take your sausages, slice down their length and remove the skin then shape the sausage meat into two round patties of equal size; these won’t need any additional seasoning.
- Place a large frying pan over a high heat and add a splash of oil. When the oil is hot, add your sausage patties to the pan and leave them to cook undisturbed for 2 minutes. Flip the patties and give them a further 2 minutes. They should be a nice golden brown on both sides.
- In the same pan (if you have room), crack the eggs into the oil in the pan – you may need to add a splash more – and use a spatula to shape them into rough circles about the same size as the patties. When the whites are nearly cooked through, flip the eggs over to seal both sides.
- Carefully lift the eggs onto the patties, lay 2 cheese slices over each one and cover with the lid or a large heatproof bowl to allow the cheese to melt in the steam – this should only take 20 seconds.
- Slice the muffins in half and briefly press them, cut-side down, into the pan to toast in the porky oil.
- Building your sausage and egg muffin is as simple as base, patty, top. Give it a squeeze to break the yolk, condiment and hack at your leisure, then you're ready to go.
This recipe is from Max’s Picnic Book by Max Halley & Ben Benton (Hardie Grant, £16.99). Photography: Louise Hagger.
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