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Sausage and egg muffins
Treat yourself this weekend to a fake-away brekkie with this sausage and egg muffin.
FEEDS: 2 TIME: 35mins
Ingredients
- 2 Cumberland sausages - or any you prefer.
- 2 tsp olive oil
- 2 Co-op British eggs
- 2 tomatoes, sliced
- 2 rolls
- Freshly ground black pepper and ketchup, to serve
Method
- Take the sausages, squeeze 1 out of its skin and press the meat into a biscuit cutter
- Heat a frying pan with olive oil
- Fry the meat for 4 - 5 mins on each side until cooked through
- Remove from the cutter and keep warm
- Repeat with the other sausage
- Crack 1 of 2 eggs into the cutter and fry for a few mins until the white is cooked
- Keep warm and repeat with the other egg
- Add the tomatoes, sliced, to the pan and fry for 1 - 2 mins on each side
- Meanwhile, halve and toast the muffins
- Sit the tomato slices on the bottom half of each muffin
- Top with the sausage, and the egg, and season with freshly ground black pepper
- Squirt over tomato ketchup and sit the other muffin half on top.
