Big breakfast muffins
Treat your Dad on Father’s Day with this mighty fry-up muffin for an indulgent brunch. A crisp toasted muffin is piled high with smoky bacon, a juicy sausage patty, perfectly fried egg and a dollop of mayo swirled with chilli sauce for an extra kick.
- Preheat the grill to high. Squeeze the meat from the sausages into a bowl and discard the skins. Mix the meat together and form into 4 patties about 1cm thick. Place on a grilling rack and grill for 18-20 mins, flipping halfway, until cooked through. Add the bacon for the last 5 mins and turn halfway through.
- Meanwhile, heat the oil in a frying pan over a medium heat. Crack in the eggs and season. Fry for 3-4 mins until the whites are set but the yolks are still runny.
- Toast the muffins and divide the bases between 4 plates.
- Mix the mayonnaise and chilli sauce and spread over each muffin base. Top each with a little lettuce, the sausage patty, bacon and 1-2 slices of tomato. Top with a fried egg and the muffin top. Serve immediately.
Tip: Make an indent in the top of the patty with your thumb to stop it curling up under the grill.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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