Sausage and Egg Muffin
Toasted English muffins filled with a crisp pork sausage patty and a fried egg under melted cheddar, for four.
4piece
20g
4piece
1pinch
1pinch
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 4piece | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | 80g | — | — | ||
| 7 | | 4piece | — | — |
Heat the oven to 60 °C so you can keep each component warm while the rest finish cooking.
Lay the sausage patties flat in the cold frying pan.
Pork sausage patties · 4 piece
Set the pan over a medium heat and cook the patties, pressing them gently with a spatula and turning once, until deep golden on both sides and cooked through with no pink remaining. Check the centre of the largest one reads 71 °C on a thermometer.
Using oven gloves, slide the pan into the oven to keep the patties warm while you cook the eggs.
Add the butter to a non-stick frying pan.
Butter · 20 g
Place the pan over a low-medium heat and swirl it as the butter melts and begins to foam.
Crack each egg into the foaming butter, spacing them apart so they do not touch.
Egg · 4 pieceSeason the eggs with a pinch of salt.
Salt · 1 pinchAdd a pinch of black pepper over the eggs.
Ground black pepper · 1 pinchCook without disturbing until the whites are fully set and opaque but the yolks are still soft, then remove from the heat. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.
Lay a portion of cheddar over each egg while the pan is still hot.
Leave the pan off the heat for a minute so the residual warmth melts the cheddar onto each egg.
Lay the English muffins on the chopping board.
English muffins · 4 piece
Split each muffin with a fork, pulling the halves apart along the natural seam.
Toast the muffin halves in the toaster until the cut faces are golden and crisp at the edges.
Set a toasted muffin base on each of 4 plates, keeping the tops beside them.
Using oven gloves, pull the sausage pan out of the oven.
Lift a sausage patty onto each muffin base with the spatula.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 60 °C so you can keep each component warm while the rest finish cooking.⏱ 5 min |
| 2 | 4 piece | | Lay the sausage patties flat in the cold frying pan.⏱ 10sResultPork sausage patties |
| 3 | — | | Set the pan over a medium heat and cook the patties, pressing them gently with a spatula and turning once, until deep golden on both sides and cooked through with no pink remaining. Check the centre of the largest one reads 71 °C on a thermometer.⏱ 8 minResultPan-fried sausage patties |
| 4 | — | | Using oven gloves, slide the pan into the oven to keep the patties warm while you cook the eggs.⏱ 10sResultPan-fried sausage patties |
| 5 | 20 g | | Add the butter to a non-stick frying pan.⏱ 5sResultButter |
| 6 | — | | Place the pan over a low-medium heat and swirl it as the butter melts and begins to foam.⏱ 1 minResultMelted butter |
| 7 | 4 piece | | Crack each egg into the foaming butter, spacing them apart so they do not touch.⏱ 15sResultMelted butter and egg |
| 8 | 1 pinch | | Season the eggs with a pinch of salt.⏱ 5sResultMelted butter and egg and salt |
| 9 | 1 pinch | | Add a pinch of black pepper over the eggs.⏱ 5sResultEgg mixture |
| 10 | — | | Cook without disturbing until the whites are fully set and opaque but the yolks are still soft, then remove from the heat. Use pasteurised eggs for runny yolks, or cook them 3 minutes more until firm.⏱ 4 minResultFried eggs |
| 11 | 80 g | | Lay a portion of cheddar over each egg while the pan is still hot.⏱ 10sResultFried eggs and cheddar cheese |
| 12 | — | | Leave the pan off the heat for a minute so the residual warmth melts the cheddar onto each egg.⏱ 1 minResultCheese-topped fried eggsused in step 19 |
| 13 | 4 piece | | Lay the English muffins on the chopping board.⏱ 10sResultEnglish muffins |
| 14 | English muffinsstep 13 | | Split each muffin with a fork, pulling the halves apart along the natural seam.⏱ 30sResultSplit english muffins |
| 15 | Split english muffinsstep 14 | | Toast the muffin halves in the toaster until the cut faces are golden and crisp at the edges.⏱ 3 minResultToasted english muffin halves |
| 16 | Toasted english muffin halvesstep 15 | | Set a toasted muffin base on each of 4 plates, keeping the tops beside them. → Into 4 equal portions⏱ 20sResultToasted muffin bases |
| 17 | — | | Using oven gloves, pull the sausage pan out of the oven.⏱ 10sResultPan-fried sausage patties |
| 18 | Pan-fried sausage pattiesstep 17 | | Lift a sausage patty onto each muffin base with the spatula.⏱ 20sResultToasted muffin bases and pan-fried sausage patties |
| Total Time | 12 min | ||
- Slide a cheese-topped fried egg over each patty and press the toasted muffin top down firmly to finish each sandwich.
| Nutrient | Per serving |
|---|---|
| 318kcal | |
| 16g | |
| 16g | |
| 9g | |
| 26g | |
| 1g | |
| 1g | |
| 482mg |
Sausage and Egg Muffin
Toasted English muffins filled with a crisp pork sausage patty and a fried egg under melted cheddar, for four.
What you’ll doYou will cook sausage patties first and keep them warm in a low oven, then fry eggs in foaming butter and top them with melted cheese whilst the muffins toast. Finally you will assemble each sandwich by layering the warm components between the toasted muffin halves.
Ingredients
- Pork sausage patties4 piece
- Butter20 g
- Egg4 piece
- Salt1 pinch
- Ground black pepper1 pinch
- Cheddar cheese80 g
- English muffins4 piece