Sausage and egg muffins recipe
English muffins are a good starting point for anyone who's keen to give home baking a try, as although they may take a while to make, they’re simple and taste amazing; perfect for a special occasion breakfast. If you're short of time but keen to tuck into this, just use shop-bought muffins instead. See method
- 6 pork sausages
- 4 eggs
- 4 cheese slices
- small knob butter (optional)
- ketchup or brown sauce, to serve
For the muffins
- 250g (9oz) strong white bread flour
- 225ml (7 1/2fl oz) lukewarm milk
- 2 tsp sugar
- 25g butter or lard, melted
- 1/2 tsp salt
- 7g sachet fast action dried yeast
- polenta, for dusting
- fresh black pepper
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- In a food processor with a dough hook or mixing bowl using a wooden spoon combine all the muffin ingredients (apart from the polenta and milk.) Add the milk gradually, with the machine running, you want a firm dough that’s not too sticky, but with no dry patches. You might not need all the milk. Knead by hand for 10 mins or by machine for 5-8 until the dough looks smooth, shiny and springs back when pressed.
- Place into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size (about 1 hour 30). Remove and roll out on a lightly oiled surface until about 3cm thick. Cut out 4 muffins using a 7cm circle cutter and place on a tray lined with polenta. Dust the tops with polenta.
- Cover again with oiled cling film and leave to prove until doubled in size. About another hour or so. Heat oven to gas 5, 190C, 170C fan. Heat a large non-stick frying pan on a medium high heat. Brown the muffins for a min or so on each side then put back on the tray, Bake for 12-14 mins, with a roasting tray of water on the bottom to create steam. Cool on a wire rack.
- Squeeze the meat out of all of the sausage skins, mash together then divide into 4 even balls and shape into patties slightly larger than the muffins (they will shrink a little once cooked) transfer to a baking tray and cook in the oven for 12-15 minutes, turning half way, until cooked through.
- Grease 4 small round ramekins, crack an egg into each one. Season with a little salt and pepper and cover with cling film, pierce twice, then microwave on high for 30 seconds, then check and keep cooking for 5 seconds more at a time until the eggs are cooked how you like them. Rotating the ramekins half way through, you can do 2 at a time.
- Lightly toast muffins on each side under the grill and butter if you like. Put the cheese slices on the base and grill for a few more seconds until starting to melt. Top with an egg and sausage patty and serve with ketchup or brown sauce.
See more #EvenBetter recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.