Main events, RecipesAdam SmithJanuary 18, 2019Sausage, Eggs, Breakfast, muffin, Cheese, meat

Sausage & Egg ClubMuffin

Main events, RecipesAdam SmithJanuary 18, 2019Sausage, Eggs, Breakfast, muffin, Cheese, meat

Back in my younger days when I had the time and legs to burn the candle at both ends, one of the saving graces as I walked to work the morning after the night before, would be a certain fast food sausage and egg muffin, served with a hash brown and orange juice. This little salty protein and carb grease bomb used to get me over the line and the day started.

These days, when such an event does occur, there isn’t really the same opportunity or motivation to make a special trip out of my way to fix a hangover. It wouldn’t be convenient or fast!

So whilst I have fond memories,I thought I’d knock up my own as it had to be better, on the egg alone. As good as they were, as an egg lover, on not very close inspection, it’s pretty far from a good egg. It’s better to view the fast food version more as filler than an egg. It was all about the sausage and cheese.

This version is everything I expected. If you liked them then, you will love this now. One essential tool for this job is a metal chefs ring which is roughly the size of your muffin.

For added authenticity, sit up way too late, drink too much the night before and have some OJ and a hash brown on the side too!!

Step 1 - Prep

Weigh out your sausage meat
Oil up your chefs ring and a plate
Make a tin foil lid for your chefs ring
Fill the ring with the meat and press it down. Remove the ring and flatten it a little more
Slice enough cheese to cover the patty
Cut your muffin though the middle

Step 2 - The Cook

Heat a heavy bottomed pan over a medium heat
Add a splash of vegetable oil and cook the sausage patty, I did mine until it was 74C inside
Clean your chefs ring and wipe the bottom and inside with oil and put in a new pan, over a medium heat
Just before you cook the egg, add your cheese to the patty, cover the pan and leave to melt until ready to serve
When the ring is hot, carefully drop in your egg trying to get the yolk in the centre
TIP: Crack your egg into a pot first rather than straight in from the shell
Lightly toast your muffin halves
Cover the egg with tin foil. It shouldn’t take more than 2 minutes. It’s done when the yolk has just started to seal on top.
You want it still a little runny (We’re not going full authentic to the point where it’s solid!)